Roasted Chicken Quesadillas

Roasted Chicken Quesadillas

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Roasted Chicken Quesadillas

Makes 4 quesadillas

  • 8 ea. Flour Tortillas (Can use whole grain, but not corn)
  • 8 oz. Cheddar or Monterey Jack Cheese, grated
  • 1 ea. Onion, peeled and sliced
  • 2 cups Chicken Meat, coarsely chopped
    (Can just be picked from leftover roasted chicken)
  • 1 pint Salsa, jarred
  • 2 T Vegetable Oil
  • 2 tsp. Chopped Cilantro (Optional)
  • Sour Cream
  1. In a hot saut pan, add oil and cook onions until they are golden Stirbrown. often so they do not Remove from heat and let cool.
  2. burn.
  3. Place four of the flour tortillas on a counter. Lightly cover bottoms with half the grated cheese, leaving it about a half-inch from the edges. Divide chicken between the tortillas, add about 2 tablespoons of salsa to each, spreading over the entire tortilla. Add the onions, cilantro, and top with the remaining cheese. Cover with the remaining flour tortillas. (They can be wrapped and stored or frozen for use at a later date.)
  4. Warm a saute pan (or griddle) that is a little large than your flour tortilla over medium heat. Add just a little oil and allow it to warm. Add a quesadilla and cook until golden brown on first side; flip and cook until golden brown on the other. Repeat for remaining quesadillas. Serve with remaining salsa and sour cream.

*Quesadillas can be brushed with oil and grilled on a hot grill. Leftover pork, steak or shrimp also work well in this recipe.

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