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shredded Monterey Jack cheese Cheddar cheese flour tortillas chicken fresh cilantro salsa sour cream
Viewed: 27 - Published at: a year agoIngredients
- 1 cup shredded Monterey Jack cheese (about 2 ounces)
- 1 cup shredded sharp cheddar cheese (about 2 ounces)
- 4 (10-inch) flour tortillas
- 1 1/2 cups shredded, cooked chicken (about 8 ounces)
- 2 tablespoons coarsely chopped fresh cilantro
- Guacamole (optional, see above)
- Salsa, for serving (optional, see above)
- Sour cream, for serving (optional)
Method
- Combine the cheeses in a medium bowl.
- Heat a large frying pan over medium heat until hot, about 3 minutes.
- Place a tortilla in the pan and sprinkle with half of the chicken, half of the cilantro, and and half of the cheese mixture.
- Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, about 3 minutes.
- Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 to 3 minutes more.
- Slide the quesadilla from the pan onto a cutting board and cut into wedges.
- Repeat with the remaining ingredients to make a second quesadilla.
- Serve topped with guacamole, salsa, and sour cream, if desired.
