Total time: 30 minutes | Serves 4
Note: Keep disposable surgical gloves on hand (available at any pharmacy) to wear while working with fresh peppers. Oils from cut fresh peppers on your hands can easily irritate your eyes or nose if you touch them.
- 1 (12-ounce) can whole tomatillos, drained and diced
- 1 tablespoon lime juice
- 2 tablespoons minced Anaheim pepper
- 1 serrano pepper, seeded and minced
- 1/4 teaspoon salt
- 3 tablespoons cilantro leaves
- 6 (10-inch) flour tortillas
- 1 cup (4 ounces) grated pepper Jack cheese
- 1 1/2 cups shredded grilled chicken
Step 1Combine tomatillos, lime juice, Anaheim and serrano peppers, salt and cilantro in small serving bowl. Set aside.
Step 2Heat heavy 12-inch skillet over medium heat. Place tortilla in pan and sprinkle one-third of cheese and one-third of chicken evenly on top. Cover with second tortilla. When bottom tortilla is nicely browned, 2 to 2 1/2 minutes, use wide spatula to turn quesadilla. Brown other side. Place on cutting board. Repeat to cook other 2 quesadillas.
Step 3Use sharp knife or pizza cutter to cut each quesadilla into 6 wedges. Arrange wedges on warm platter and serve immediately. Pass salsa.
439 calories; 625 mg sodium; 79 mg cholesterol; 18 grams fat; 41 grams carbohydrates; 28 grams protein; 3.21 grams fiber.
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