Who can resist melty golden corn tortillas filled with pickled jalapenos, chicken and cheese? As is commonly done in Mexico, serve these mouthwatering quesadillas with fresh salsa and sliced avocado.
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings (1 1/3 cups salsa) |
Ingredients
- 12 corn tortillas, preferably white
- 6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced
- 1 tablespoon chopped pickled jalapenos
- 1 cup shredded cooked chicken (about 3 ounces)
- 4 tablespoons (1/2 stick) unsalted butter
- 1 pound vine-ripened tomatoes (about 2 tomatoes)
- 1/4 small red onion
- 2 to 3 tablespoons chopped cilantro
- Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
- Kosher salt
- 1 Hass avocado, halved, seeded and sliced
Instructions
- Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It’s best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
- While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
- Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 280 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 44 mg |
| Sodium | 312 mg |
Reviews
Amazing love it will make again
I kept this simple and it’s VERY good… but I used LARGE flour tortillas instead of (apparently what was needed) small corn ones. The corn vs flour is stated in the recipe. The large vs small was not. I was able to load up 3 quesadillas of the large variety and feed 3 people off of them. I wish I could post pics of my quesadillas, they are beautiful!!
Boi this is wrong because you don’t fry the tortillas you buy some that are already hard AND you are using the wrong cheese you use la vaquita
tasted really good
One of my favorites. Kids love these!
Tasted Really Good, Thanks For It.
looks and sounds good! Think i’ll try it!
It was good