 This is a recipe that my son has told me is the closest thing to authentic Mexican food he's tasted that I have ever made. I also made this over the summer when we had 7 17y-olds to feed, and they ate.it.all. Then the moms started asking me for the recipe. So this is for them :-). This recipe is easy to double for when the whole family is home or friends are over. For those of you feeding teenage boys - just go ahead and double it. Cheesy Chicken Quesadillas INGREDIENTS: 8 oz pulled chicken (cooked) (I get some at our local BBQ place and freeze it for this, or you can use a rotisserie chicken) Filling: 3 T cream cheese 6oz tomato paste (small can) 2 tsp garlic / 4 tsp if 1 tsp cumin 1 tsp chili powder 3 T cilantro 4 ea 10” flour tortillas 1 ½ c shredded mozzarella ¼ c red onion ⅓ c sour cream 1. Prepare the Chicken: Defrost the chicken if necessary, and then roughly chop the pulled chicken. Here you have two choices – you can get a rotisserie chicken and pull off the meat, get some pulled chicken from your favorite BBQ place, or I keep packages of it in the freezer to defrost as needed. 2. Start the Filling: Mix together all of the Filling ingredients into a medium sized bowl. Chop the cilantro and add half to the mixture. Then add in the roughly chopped chicken, and mix well. 3. Cook the quesadillas: Heat one Tbsp of oil over medium heat. Place one tortilla in the pan, cover with filling and mozzarella cheese to taste. Then top with another tortilla. You’ll want to cook them for 3-4 minutes per side, until the tortilla is golden & the cheese is melted. Repeat the process to make additional quesadillas, adding more oil to the pan as necessary. Place the quesadilla on a plate and cut into 4-6 wedges, using a pizza cutter. Serve with a dollop of sour cream an a sprinkle of some of the remaining cilantro, and some salsa. Our favorite salsa is from Zocalo here in Atlanta Enjoy! Comments are closed.
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