Shelly's Recipe

SMOKED CHICKEN QUESADILLAS WITH CILANTRO AND PEPPER JACK CHEESE

Category: Sandwiches I

4 large (8 to 10 inches across) flour tortillas
1 cup shredded smoked chicken
2 cups shredded cheese, such as a half-and-half mixture of pepper Jack
cheese and sharp cheddar
1/2 cup coarsely chopped fresh cilantro
2 scallions, both white and green parts, trimmed and finely chopped
2 fresh or pickled jalapeno peppers, thinly sliced crosswise (or for a milder
outcome, seed the fresh jalapenos)
2 tbs[ butter, melted
Salsa, pico de gallo, guacamole, or sour cream (optional) for serving

Place a tortilla on a work surface. Sprinkle one half of the tortilla with a quarter of the chicken, cheese, cilantro, scallions, and jalapenos. Fold te other half on top to make a half-moon-shaped quesadilla. Assemble the remaining quesadillas the same way. Lightly brush both sides of each quesadilla with the butter, turning them carefully. The quesadillas can be prepared to this stage up to 30 minutes ahead.

Set up the grill for direct grilling and preheat it to medium-high.

When ready to cook, brush and oil the grill grate well. Arrange the quesadillas on the hot grate and grill them until the bottoms are golden brown, 1 to 3 minutes. Using a spatula, turn the quesadillas and grill the second side the same way. Keep an eye on them—quesadillas burn easily. Serve the quesadillas at once with the optional condiments. Serves: 4