Chicken and Jack Cheese Quesadillas

• 3 cups chicken broth or 3 cups water
• 12 teaspoon salt, if using water
• 3 boneless skinless chicken breast halves
• 4 large flour tortillas, each 10-12 inches in diameter
• 2 cups shredded monterey jack cheese
• 4 tablespoons store-bought fresh salsa, plus 1/2 cup for serving
• fresh fresh cilantro stem, for garnish
• 12 cup sour cream

1. In a deep frying pan or a saucepan over med-high heat, bring the broth to a simmer.
2. If you are using water only, add the salt.
3. Then add the chicken breast halves and simmer until just opaque throughout, 10-12 minutes.
4. Remove from the heat and let the chicken cool in the liquid.
5. Lift out the chicken breasts and shred into bite-size pieces.
6. You should have about 2 cups.
7. Spray a large nonstick frying pan with nonstick cooking spray and place over med-high heat.
8. When hot, place a tortilla in the pan and sprinkle with 1/4 of the shredded cheese.
9. Top with 1/4 of the shredded chicken and 1 tablespoon of the salsa.
10. Fold the tortilla in half, pressing down on top with a spatula.
11. Cook until lightly browned on the underside, about 2 minutes.
12. Turn and cook the second side until lightly browned, about 1 minute longer.
13. Transfer to a warmed individual plate.
14. Repeat to make 4 quesadillas in all.
15. Garnish with cilantro sprigs and serve with the extra salsa and the sour cream.

chicken broth, salt, chicken, flour tortillas, shredded monterey jack cheese, storebought fresh salsa, cilantro stem, sour cream

Taken from www.food.com/recipe/chicken-and-jack-cheese-quesadillas-495051 (may not work)