Friday, 13 February 2015

Chicken Quesadillas with Smoky Tomato Salsa


  • 8- or 9-ounce package precooked chicken slices, cut into bite-size strips
  • 8 ounces shredded Monterey Jack or Cheddar cheese, or a combination
  • 5 tablespoons chopped cilantro, plus sprigs for garnish
  • 2 cups tomato salsa
  • 2 teaspoons canned chiles in adobo sauce, minced, or to taste
  • 6 flour tortillas
  • Sour cream for garnish


Preheat oven to 375 degrees F.
In a bowl combine chicken, cheese, 3 tablespoons of the cilantro and 1 teaspoon of the chiles in adobo sauce, or to taste. Stir remaining cilantro and chiles in adobo into salsa. Add 2/3 cup of the salsa to chicken mixture.
Brush a tortilla with oil. Spoon some of chicken mixture onto lower half of tortilla and fold over to enclose filling. Press down on tortilla to compress filling. Brush top of tortilla with oil. Transfer to an oiled baking sheet. Continue making tortillas in the same manner.
Bake tortillas for 10-12 minutes, or until cheese is melted and filling heated through. Spoon salsa over quesadillas and garnish with sour cream and cilantro sprigs.

  • Active Time 10m
  • Total Time 22m 
  • 4 servings

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