Chicken Quesadillas

Quesadillas de Pollo

Flour 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.

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Ingredients

Makes 4 to 6 appetizer servings

▢ ¾ pound chicken tenders tenderloin pieces
▢ ¼ teaspoon salt or to taste
▢ 1 tablespoon vegetable oil
▢ ⅓ 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.

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Course; Chicken

Cuisine; Mexican