Chicken-Chile Quesadillas
Quesadillas lend themselves to a variety of fillings, so have fun and experiment.
Ingredients
Makes 8 appetizer servings
Prep: 20 min., Cook: 6 min. per batch
- 10 6-inch flour tortillas
- 2 cups chopped cooked chicken
- 2 cups 8 ounces shredded Mexican four-cheese blend
- 1 4.5-ounce can chopped green chiles, drained
- 5 green onions thinly sliced
- ⅓ cup chopped fresh cilantro
Toppings:
- salsa
- sour cream
Instructions
- Sprinkle 5 tortillas evenly with chicken and next 4 ingredients.
- Top with remaining 5 tortillas.
- Cook quesadillas, in batches, in a lightly greased skillet or griddle over medium heat 2 to 3 minutes on each side or until browned.
- Cut each quesadilla into wedges.
- Serve with toppings.