receipt for chicken quessadea?

Chicken Quesadillas

The convenience of using a deli-prepared roasted chicken saves you time and makes this recipe simple to prepare. Serve as a main course or as a party appetizer. Cutting back on the fat? Omit the butter and pan-fry the quesadilla in a dry skillet...don't worry, it won't stick and the tortilla will be nice and crispy.

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.

Makes 4 main course servings or 32 appetizers.

BBQ Chicken Quesadilla

4 (12-inch) flour tortillas

1/4 cup grated Cheddar, plus 1/4 cup

1/4 cup grated queso blanco

8 ounces cooked boneless, skinless chicken breast, small diced

1 red onion, thinly sliced

1/4 cup favorite barbecue sauce

Tropical Fruit Salsa, recipe follows

Cilantro sprigs, for garnish

Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.

Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs.

Tropical Fruit Salsa:

1/4 cup small diced mango

1/4 cup small diced papaya

1/4 cup small diced pineapple

1 red jalapeno, minced

1/2 lime, juiced

Pinch salt

Combine all ingredients and mix well. Let sit for 30 minutes before serving.

Yield: 3/4 cup

Two flour tortillas

1 cut chicken breast, grilled or baked or pan fried

1/2 cup of Pico De Gallo( chopped onions, tomato's serranos and cilantro, marinated in lime juice, salt and pepper...1/2 onion, 3 tomato, 1 serrano, pinch of cilantro.)

1\2 cup of cheese, your choice, cheddar, monterrey jack, whatever but be sure it is shredded.

Butter both sides of tortilla, heat over iron skillet one side only, then remove and do the same to other tortilla, Next take uncooked side and place on skillet, then add ingredients and top with cooked side of other tort. Flip and press down on until cheese melts, remove and cut.

Ha..uhm...recipe? or will you be returning your dinner tonight?