pat's Recipe

Chicken Quesadillas with Peppers

Category: Quesadillas

1 medium fresh Anaheim pepper or one 4-oz. can diced green chile peppers, drained
1-1/2 cups shredded asadero, Chihuahua, queso quesadilla, or Monterey Jack cheese (6 ozs.)
6 8-inch flour tortillas
1 cup shredded cooked chicken
1/2 cup chopped, seeded tomato (1 small)
3 Tbsp. finely chopped green onions
1 Tbsp. snipped fresh cilantro, oregano, or basil
Purchased guacamole (optional)
Bottled Salsa (optional)
Directions
1. If using Anaheim pepper, halve pepper lengthwise; remove seeds and membrane. Cut pepper into thin slivers.

2. Sprinkle 1/4 cup of the cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions, and cilantro over cheese. Fold tortillas in half, pressing gently.

3. In a large skillet or on a griddle, cook quesadillas, two at a time, over medium heat for 3 to 4 minutes or until lightly browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300 degrees F oven. Repeat with remaining quesadillas.

4. To serve, cut quesadillas in half. If desired, serve with guacamole and salsa. Makes 12 servings.