Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
1 Halve pepper lengthwise if using the Anaheim chile pepper. Remove the membrane and seeds, and cut the pepper halves into thin slivers. 2 Over half of each tortilla sprinkle 1/4 cup of the shredded cheese. 3 Sprinkle on the pepper slivers or canned green chile peppers, chicken, tomato, green onions, and snipped cilantro, oregano, or basil. Pressing gently, fold each tortilla in half. 4 Cook quesadillas 2 at a time on a large skillet or on a griddle for 3 to 4 minutes or until lightly browned over medium heat. 5 Place quesadillas on a baking sheet after removing from the skillet. Place in a 350° oven to keep warm. 6 Take remaining tortillas and repeat. 7 Cut quesadillas in half to serve. Serve with salsa and Guacamole, if desired decorate with cilantro leaves. Serves 12
Additional Information
To make guacamole: (optional) Mash 2 medium ripe seeded and peeled avocados in a medium bowl with 1 tablespoon of lemon juice (mixture will be lumpy). Combine 1 small chopped seeded tomato, 1/2 cup chopped onion, 2 tablespoons snipped cilantro, and 1 or 2 seeded and finely chopped serrano or jalapeno peppers in a food processor bowl or blender. Cover mixture and blend or process until it is finely chopped. Stir tomato mixture into mashed avocados, add 1/4 tsp salt and transfer to a serving bowl.
Ingredients | Makes Servings
Directions
