Chicken Quesadillas

Name: Chicken Quesadillas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 2 teaspoons vegetable oil; 1 lb boneless skinless chicken breast; 1/4 cup fresh cilantro, chopped; 1/4 teaspoon ground cumin; 8 (8 inch) flour tortillas; 2 tablespoons vegetable oil; 1 cup monterey jack cheese, shredded (4 ounces); 1 (4 1/2 ounce) can chopped green chilies, drained; salsa, if desired (any variety)

Submitted by gold.klas

"Trendy in restaurants, and now you can make quesadillas at home--and probably better. They’re deliciously fast to make!"

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Ready In:: 1hr
Ingredients:: 9
Serves:: 4-6

ingredients

2 teaspoons vegetable oil
1 lb boneless skinless chicken breast
¹⁄₄ cup fresh cilantro, chopped
¹⁄₄ teaspoon ground cumin
8 (8 inch) flour tortillas
2 tablespoons vegetable oil
1 cup monterey jack cheese, shredded (4 ounces)
1 (4 1/2 ounce) can chopped green chilies, drained
salsa, if desired (any variety)

directions

Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Shred chicken into small pieces; mix chicken and cilantro mixture.
Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet.
Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla.
Top with another tortilla; brush top of tortilla with oil.
Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
Repeat with remaining tortillas, chicken mixture, cheese and chilies.
Cut quesadillas into wedges. Serve with salsa.
To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.

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RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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