Chicken Quesadillas
Quesadillas de PolloFlour tortillas filled with chicken and cheese are crisp and golden brown on the outside with shredded chicken and melted cheese on the inside for a tantalizing light meal. This version is easy to prepare at home.
Ingredients
Makes 4 to 6 appetizer servings
- ¾ pound chicken tenders tenderloin pieces
- ¼ teaspoon salt or to taste
- 1 tablespoon vegetable oil
- â…“ cup finely chopped onion
- ¼ cup prepared thick and chunky salsa
- 8 6- or 7-inch flour tortillas
- 1 cup grated Monterey Jack cheese
- Additional oil for frying
Instructions
- Sprinkle the chicken tenders with salt.
- Heat the oil in a skillet over medium heat, and sauté the chicken, turning 2 to 3 times, until golden brown, about 3 to 4 minutes.
- Remove the chicken to a plate.
- Add the onion to the skillet, and cook 2 minutes.
- Remove the pan from the heat and stir in the salsa.
- With clean fingers, shred the chicken into strips, and mix with the onions and salsa.
- To assemble the quesadillas, place 4 of the tortillas on a flat surface, and sprinkle each with about 2 tablespoons of the cheese.
- Layer with the chicken and the remaining cheese.
- Top with remaining tortillas.
- In a clean medium skillet, heat about 2 teaspoons oil over medium heat.
- Fry the quesadillas, 1 at a time, 1 to 2 minutes, or until lightly browned.
- Carefully lift the quesadilla with a wide spatula, and turn.
- Fry the second side until lightly browned, about 1 minute.
- Add additional oil to the pan, as needed, for each quesadilla.
- Cut into quarters and serve.