Chicken Quesadillas

OK...I can't stop thinking about summer time foods with the weather we've been having!  It's been in the mid 60s all week which is extremely unusual in Northern Utah this time of year.  Not to worry, thought, true to form, a snow storm is coming this weekend.  Before we all put our sweats and jackets back on, I thought I'd make another warmer weather treat.

For a printable recipe, click here.

Here's what you'll need:

1 large rotisserie chicken (already made at the store)

3 tablespoons extra virgin olive oil

1 large red onion, sliced

1 bunch cilantro, chopped

1 jalapeno pepper, seeds removed and minced

4 garlic cloves, minced

1 teaspoon dried oregano

salt and pepper to taste

1/4 cup dry sherry

2 cups shredded Monterrey jack cheese

Flour tortillas (small or large)

Salsa

Guacamole

Sour Cream

First, you'll want to remove all the skin from the chicken and shred the meat.  All of it.  Set aside.

In a large saute pan over medium heat, add the olive oil and the red onions.  Saute the onions until they have caramelized, about 8 minutes.  Add the shredded chicken, cilantro, pepper, garlic, oregano and salt and pepper.  Saute and mix well for about 5 minutes.  Add the sherry and continue cooking for another 5 minutes or until most of the sherry has cooked off or absorbed into the chicken mixture.

Now remove the mixture into a bowl and set aside.  Wipe out the pan as best you can.  Grab your PAM.

With the saute pan now on medium high heat, spray it with a good coating of PAM and then place down your tortilla.

On half of the tortilla, layer some cheese and then some of the chicken mixture. 

Now add some more cheese.

Fold the uncovered side of the tortilla on top of the covered side and press down on it with a spatula.

Gently flip the tortilla and press and brown on the other side.

Remove and repeat with the remaining tortillas, chicken mixture and cheese.  Make sure you spray more PAM into the pan between each tortilla.

There you have it.  A plate of crispy, cheesy goodness.  Serve with whatever toppings you like and a generous side of black beans. 

Enjoy

Laura