Got some leftover chicken in your fridge? Turn it into these tasty chicken quesadillas and the compliments will come rolling in!
Quesadillas are quick and easy to make, and loved by kids and adults alike. You can serve these with Spanish rice and refried beans for a large meal, or by themselves for a lighter one. Either way, margaritas or cold Mexican beer are excellent beverage choices.
2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano or thyme
6-8-inch flour tortillas
1/4 cup butter, melted
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and guacamole
Combine chicken, salsa, green onions, cumin, salt and oregano or thyme in a large skillet. Place over medium heat and cook uncovered until heated through, about 10 minutes, stirring occasionally.
Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.