Name: Chicken Quesadillas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 quesadillas
Ingredients: 1 1/2 cups (375 ml) chopped green onions; 1 package (227 g/8 oz) white mushrooms, sliced; 6 tablespoons (90 ml) vegetable oil; 1 roasted red bell pepper, chopped; 2 cups (500 ml) shredded cooked chicken; 1 cup (250 ml) store-bought mild or hot salsa; 8 8-inch (20-cm) flour tortillas; 2 cups (500 ml) grated Monterey Jack cheese; Salt and pepper; Sour cream; Salsa

Ingredients

1 1/2 cups (375 ml) chopped green onions
1 package (227 g/8 oz) white mushrooms, sliced
6 tablespoons (90 ml) vegetable oil
1 roasted red bell pepper, chopped
2 cups (500 ml) shredded cooked chicken
1 cup (250 ml) store-bought mild or hot salsa
8 8-inch (20-cm) flour tortillas
2 cups (500 ml) grated Monterey Jack cheese
Salt and pepper
Sour cream
Salsa

Preparation

In a skillet over medium-high heat, brown the onions and mushrooms in 30 ml (2 tablespoons) oil. Season with salt and pepper. Transfer to a bowl and let cool a few minutes. Add the bell pepper, chicken and salsa. Adjust the seasoning. Set aside.
Lay the tortillas on a flat surface. Scatter 60 ml (1/4 cup) cheese on half of each tortilla. Spoon 1/8 of the chicken–vegetable mixture onto the cheese. Fold the other half of the tortilla over the filling, pressing lightly to seal.
In 2 large non-stick skillets over medium-low heat, brown 4 quesadillas at a time in 15 ml (1 tablespoon) oil per skillet, about 3 minutes per side.
Serve with sour cream and salsa.

Note from Ricardo

You can cook the chicken and vegetables ahead of time. Come Thursday, dinner will take just minutes.

Chicken Quesadillas

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note