| smoky Chicken Quesadillas source: mexican Cooking For Dummies 3 1/2 Cups Shredded, Roasted Chicken
3 Canned Chipotle Chiles, Seeded And Thinly Sliced
1/2 Bunch Cilantro Leaves, Chopped (1/4 Cup)
3 Scallions, Trimmed And Thinly Sliced At An Angle
4 Tablespoons Butter, Melted
6 (8-inch) Flour Tortillas
2 Cups (about 8 Ounces) Grated Cheese* preheat Oven To 350 Degrees F. in A Large Bowl, Combine Chicken, Chiles, Cilantro And Scallions. brush One Side Of Each Tortilla With Butter And Place, Buttered Side Down, On A Baking Sheet. Brush Tops With Butter. Spread Equal Amounts Of Grated Cheese Mix Over Each Tortilla And Bake For 5 Minutes, Until Melted. spoon Equal Amounts Of Chicken Mixture Over Half Of Each Tortilla And Fold Over To Enclose. Return To Oven Just Long Enough To Heat Through, About 5 Minutes. Serve Hot, Whole Or Cut Into Wedges. Makes 6 Servings. * A Mixture Of Mexican Cheeses Is Recommended. An Easy-melting Cheese Such As Mexican (not Spanish) Manchego Cheese, Monterey Jack, Muenster Or A Mild Cheddar Is A Must. It May Be Mixed With A Drier Cheese, Such As Anejo Or Panela, Or Some Parmesan, Romano Or Extra-sharp Cheddar. |
