Chicken Quesadillas
1 lb. cooked chicken, shredded1 tsp. ground chili powder
1 tsp. ground cumin
1 tsp. lime juice
1/2 cup corn oil
1 cup diced yellow or green onion
2 Anaheim chili peppers, seeded and diced
or 8 oz. chopped mild green chilies
1 red or green bell pepper, seeded and diced
1/2 cup chopped fresh cilantro
8-8" flour tortillas
1 cup Monterey jack cheese, grated
sour cream
Salsa
Preheat oven to 250. Sprinkle chili powder, cumin, and lime juice over chicken, mix, and set aside. In a large, non-stick frying pan, heat 2 tbsp. corn oil over medium heat. Add yellow onion and peppers and saute until onion is translucent and peppers have softened a little (add green onion after pepper is softened). Transfer the mixture to a large bowl. Add cilantro and chicken and toss to distribute evenly. Heat remaining corn oil in the same frying pan. While it is heating, divide the chicken mixture among the 8 tortillas, in the center. Sprinkle 2 tbsp. grated cheese on each tortilla. When the oil is hot (not smiking, that's too hot), fold the tortillas in half over the chicken and cook 2 at a time. Press down gently on the tops to seal. Turn when they are golden brown, about 3 minutes. Cook until the second half is golden and the cheese has melted. As they finish cooking, place the quesadillas on a platter and hold them in the oven until all of them are done.
Serve with Salsa and sour cream, or black bean sauce.
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Terri's Country Corner
Last Updated September 20, 1998 by Terri
terriscorner@geocities.com
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