Chicken Quesadillas With Tomatillo Salsa Recipe - Cooking Index
Keep disposable surgical gloves on hand (available at any pharmacy) to wear while working with fresh peppers. Oils from cut fresh peppers on your hands can easily irritate your eyes or nose if you touch them.Type: Chicken, Poultry
|1||Whole tomatillos - (12 oz) - drained, diced|
|1 tablespoon||15ml||Lime juice|
|2 tablespoons||30ml||Minced Anaheim pepper|
|1||Serrano pepper - seeded, minced|
|3 tablespoons||45ml||Cilantro leaves|
|6||Flour tortillas - (10" dia)|
|1 cup||146g / 5.1oz||Grated pepper Jack cheese - (4 oz)|
|1 1/2 cups||93g / 3.3oz||Shredded grilled chicken|
Combine tomatillos, lime juice, Anaheim and serrano peppers, salt and cilantro in small serving bowl. Set aside.
Heat heavy 12-inch skillet over medium heat. Place tortilla in pan and sprinkle one-third of cheese and one-third of chicken evenly on top. Cover with second tortilla. When bottom tortilla is nicely browned, 2 to 2 1/2 minutes, use wide spatula to turn quesadilla. Brown other side. Place on cutting board. Repeat to cook other 2 quesadillas.
Use sharp knife or pizza cutter to cut each quesadilla into 6 wedges. Arrange wedges on warm platter and serve immediately. Pass salsa.
This recipe yields 4 servings.
Each serving: 439 calories; 625 mg sodium; 79 mg cholesterol; 18 grams fat; 41 grams carbohydrates; 28 grams protein; 3.21 grams fiber.
The Los Angeles Times, 06-14-2000
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