2 Cups Cheese, Shredded
6 Flour tortillas
3 Tablespoons Green chiles, Diced
3 Tablespoons Green onion, Chopped
4 Ounces Chicken, Cooked
1. Sprinkle 1/3 cup of cheese over half of each tortilla. Top with chile peppers, green onion, and chicken. Fold tortillas in half, pressing gently.
2. In a skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas. To serve, cut quesadillas into wedges. If desired, serve with salsa.
6 Flour tortillas
3 Tablespoons Green chiles, Diced
3 Tablespoons Green onion, Chopped
4 Ounces Chicken, Cooked
1. Sprinkle 1/3 cup of cheese over half of each tortilla. Top with chile peppers, green onion, and chicken. Fold tortillas in half, pressing gently.
2. In a skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas. To serve, cut quesadillas into wedges. If desired, serve with salsa.
1 comment:
My favorite go-to meal with leftover chicken!
I think Kraft does a quesadilla/chicken wrap with BBQ chicken, cheddar, tomatoes and green onions. Similar, and VERY good. I grill it on my Foreman grill to add a nice texture to the outside.
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