Chicken Quesadillas

Chicken Quesadillas

INGREDIENTS:

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)

INSTRUCTIONS:

1.Combine the cheeses in a medium bowl.

2.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 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.
3Slide 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.

Chicken Quesadillas

INGREDIENTS:

2 tomatoes, diced

1 onion, finely chopped

2 limes, juiced

2 tablespoons chopped fresh cilantro

1 jalapeno pepper, seeded and minced

salt and pepper to taste

2 tablespoons olive oil, divided

2 skinless, boneless chicken breast halves - cut into strips

1/2 onion, thinly sliced

1 green bell pepper, thinly sliced

2 cloves garlic, minced

4 (12 inch) flour tortillas

1 cup shredded Monterey Jack cheese

1/4 cup sour cream, for topping

DIRECTIONS:

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.