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 jalapeño peppers, seeded and chopped
Juice of 1 fresh lime
Salt and freshly ground black pepper to taste
8 (10-inch) flour or whole wheat tortillas
Sour cream for accompaniment
Salsa for accompaniment
- In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeño 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.