Happy Cinco de Mayo! Chicken Quesadillas with Minced Green Chilies

I'm not sure why, but I've always ADORED this holiday! I have the pinata over-stuffed with candy and we're ready to party tonight! Here's a great recipe so you can celebrate in YOUR home. Oh, and the secret to my filling is sour cream - it holds the ingredients together and makes the best quesadilla you've ever had. Feel free to use steak and/or shrimp in place of the chicken. Or, leave the meat out entirely and add pepper jack cheese.

Chicken Quesadillas with Minced Green Chilies

Cooking spray
1 cups cooked chicken (leftovers or diced rotisserie chicken)
1 cup shredded cheddar cheese
4-ounce can minced green chilies
2 green onions (scallions), chopped
2 tablespoons sour cream
1/2 teaspoon ground cumin
8 flour tortillas

Coat a stove-top grill pan or griddle with cooking spray and preheat to medium.
In a large bowl, combine the chicken, cheese, chilies, green onions, sour cream, and cumin. Mix well. Spoon the mixture onto four of the tortillas. Top with remaining tortillas and transfer the quesadillas to the preheated pan.
Cook for 2 to 3 minutes per side, until the tortillas are golden brown and the cheese melts. Slice into wedges and serve with salsa on the side if desired.

Serves 4




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