Chicken Quesadillas
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Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Persons
16
Serving Size
1 appetizer
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- Chicken:
- 1 rotisserie pre-roasted chicken, all meat cut into 2” – 3” strips
- 3 TBSP fresh basil, coarsely chopped
- 1/2 tsp dried thyme
- 1 tsp lime juice
- 1/4 tsp black pepper
- Salsa:
- 1/2 cup onion, chopped
- 1 large tomato, chopped
- 1 Serrano chili pepper, seeded and minced
- 1/3 cup cilantro leaves, chopped
- 1 TBSP lime juice
- 1/4 tsp salt
- 4 flour tortillas (10” size)
- 1/2 cup sour cream
- 1/2 cup grated mozzarella cheese
Instructions
- In medium bowl, combine strips of chicken, basil, thyme, lime juice and black pepper. Set aside for 10 – 15 minutes.
- In medium bowl, make salsa by combining onion, tomato, chili pepper, cilantro, lime juice and salt. Toss gently and set aside.
- Place one tortilla in heavy nonstick skillet over medium low heat. Place half of chicken mixture on tortilla. Top with one quarter of the salsa, a tablespoon of sour cream and half of the grated cheese. Place another tortilla on top. Cook quesadilla on both sides, about 3 – 4 minutes per side, until cheese is melted and tortilla is slightly crisp. Remove from heat and let cool slightly. Cut into eighths. Top each piece with dab of salsa.
- Repeat with remaining tortillas and other ingredients.