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Ingredients
| sun-dried hot chili peppers: 1 whole pepper |
| monterey jack cheese: 6 oz |
| flour tortillas: 6 tortillas |
| chicken broth: 1 cup |
| red tomatoes (chopped): 1/2 cup |
| onions (chopped): 1 Tbl |
| fresh cilantro (coriander): 1 tsp |
Chicken quesadillas with peppers
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
3 min -
Servings
6 serving(s)
Tags
1. If using Anaheim pepper, halve pepper lengthwise; remove seeds and membrane. Cut pepper into thin slivers.
2. Sprinkle 1/4 cup of the cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions, and cilantro over cheese. Fold tortillas in half, pressing gently.
3. In a large skillet or on a griddle, cook quesadillas, two at a time, over medium heat for 3 to 4 minutes or until lightly browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300 degrees F oven. Repeat with remaining quesadillas.
4. To serve, cut quesadillas in half. If desired, serve with guacamole and salsa. Makes 12 servings.