Quesadillas or “Cheesers”, as Stephen’s family calls them, are a regular staple at our house. They are quick and versatile. They can be made with just cheese or chicken and cheese, tuna and cheese; you get the picture.
This is one of my favorite ways to spice up chicken quesadillas. I got the idea from a friend of mine, Sara Bascom. Her neighbor taught her how to make quesadillas using chicken and salsa. When I tried it at home, it was a failure. Sometimes, things just taste better when someone else makes them. I did a little tinkering and came up with this recipe for chicken quesadillas. Definitely play around with the ingredients to suit your own tastes.
Flour tortillas- two per quesadilla
Shredded cheese- such as cheddar or cheddar and Monterrey jack, 3-4 tbsp per quesadilla
2 cans chicken- you can also use cooked chicken breast, shredded. Gauge 3-4 servings per chicken breast
2 tbsp fresh cilantro
1 tsp lime juice
salt and pepper, to taste
1/4 tsp cumin
Mix the shredded chicken, salsa, cilantro, lime juice, salt and pepper and cumin. Lay one tortilla on the griddle. Spread some of the mixture on a tortilla. Sprinkle with cheese. Cover with another tortilla. Cook on both sides until crisp and browned. Cut into wedges and serve.