Chicken and Jack Cheese Quesadillas

"In 'Snow Country Cooking' by Diane Rossen Worthington/Williams-Sonoma"
 
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Ready In:
57mins
Ingredients:
8
Serves:
4
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ingredients

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directions

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

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