2 cups (8 oz.) coarsely shredded roasted chicken
2 cups (6 oz.) grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 jalapeno finely chopped
Salt
1/4 cup of your favorite barbecue sauce
Preheat the oven to 250 degrees
Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla. Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each. Fold the uncovered half of each tortilla over the filling to form a half-moon shape.
Heat a large flat griddle pan over medium heat. Place 2 quesadillas on the griddle. Cook for 3 min. on each side, or until the tortillas are crisp and golden and the cheese has melted. Transfer the quesadillas to a baking sheet and keep them warm in the oven. Repeat with the remaining 2 quesadillas. Cut the quesadillas into wedges and serve.
*Recipe courtesy of Curtis Stone, Relaxed Cooking with Curtis Stone, p. 122
No comments:
Post a Comment