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Chicken and Jack Cheese Quesadillas

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“In 'Snow Country Cooking' by Diane Rossen Worthington/Williams-Sonoma”
READY IN:
57mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a deep frying pan or a saucepan over med-high heat, bring the broth to a simmer.
  2. If you are using water only, add the salt.
  3. Then add the chicken breast halves and simmer until just opaque throughout, 10-12 minutes.
  4. Remove from the heat and let the chicken cool in the liquid.
  5. Lift out the chicken breasts and shred into bite-size pieces.
  6. You should have about 2 cups.
  7. Spray a large nonstick frying pan with nonstick cooking spray and place over med-high heat.
  8. When hot, place a tortilla in the pan and sprinkle with 1/4 of the shredded cheese.
  9. Top with 1/4 of the shredded chicken and 1 tablespoon of the salsa.
  10. Fold the tortilla in half, pressing down on top with a spatula.
  11. Cook until lightly browned on the underside, about 2 minutes.
  12. Turn and cook the second side until lightly browned, about 1 minute longer.
  13. Transfer to a warmed individual plate.
  14. Repeat to make 4 quesadillas in all.
  15. Garnish with cilantro sprigs and serve with the extra salsa and the sour cream.

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