Bbq Chicken Quesadilla Recipe
- 8 x flour tortillas - (7 1/2" dia)
- 4 ounce grated Monterey Jack cheese
- 8 ounce shredded cooked barbecued chicken - (1 c.)
- 4 x scallions with 3" of green left on thinly sliced on the diagonal
- 1 1/2 Tbsp. minced flat-leaf parsley
- 12 x fresh spinach leaves - (to 14) stems discarded, washed and dry
- 4 ounce grated Cheddar cheese
- Place 4 tortillas on a work surface and sprinkle proportionately with Jack cheese.
- Scatter shredded chicken, scallions and parsley over top.
- Cover with spinach leaves and sprinkle with Cheddar.
- Place a second tortilla over each, creating a sandwich (quesadilla), and press down on the tops with the palm of your hand.
- Heat a dry, nonstick skillet over medium heat till very warm; add in a quesadilla.
- Pressing down with a spatula and turning once, cook till golden, 3 to 4 min a side.
- Keep hot in a low oven (250 degrees) till ready to serve.
- Repeat with remaining quesadillas.
- Cut quesadillas into quarters and serve warm with a bowl of salsa alongside, if you like.
- This recipe yields 4 servings.
- Comments: When cooking quesadillas, be sure to use a dry skillet.
- (I use a 10-inch nonstick pan.)
- For pizzazz, try jalapeno Jack cheese.
flour tortillas, cheese, chicken, scallions, flatleaf parsley, fresh spinach leaves, cheddar cheese
Taken from cookeatshare.com/recipes/bbq-chicken-quesadilla-80637 (may not work)