Open-Faced Chicken and Cheese Quesadillas
Open-Faced Chicken and Cheese Quesadillas
Tortillas de Harina con Pollo y QuesoThese maverick open-faced quesadillas make a simple and eye-appealing light lunch. The flour tortillas are an edible base and can be fried crisp ahead of time.
Ingrediënten
Makes 2 servings
- ¼ cup vegetable oil
- 2 flour tortillas
- 1 skinless boneless chicken breast half
- ⅛ teaspoon salt or to taste
- Salt and freshly ground pepper to taste
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh salsa purchased or homemade
- ¼ cup sour cream
- Cilantro sprigs
Instructies
- Preheat the broiler.
- Heat the oil in a medium skillet until hot and shimmering.
- Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides.
- Drain on paper towels.
- Add additional oil, if needed.
- In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total.
- Season with salt and pepper.
- Cut the chicken crosswise into thin strips.
- Reserve.
- Put the tortillas on a large baking sheet and divide the cheese evenly on top.
- Run under the hot broiler until the cheese is melted, about 45 seconds.
- Remove from the oven.
- Arrange half of the chicken in the center of each tortilla.
- Top with salsa and sour cream.
- Garnish with a sprig of cilantro.
- Serve at once.
