There was supposed to be a sports award potluck dinner last night for the high school lacrosse team. But it was rescheduled, leaving me with two dozen barbecued chicken legs. For one night, maybe two, my family will be happy ... Read more
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.
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.
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More recipes in Appetizers
Chicken Quesadillas With Tomatillo Salsa
By Diane Morgan |
There was supposed to be a sports award potluck dinner last night for the high school lacrosse team. But it was rescheduled, leaving me with two dozen barbecued chicken legs.
For one night, maybe two, my family will be happy with chicken legs but, after that, the leftover-disguise plan needs to come into play. Because tortillas are a staple in my pantry, my thoughts turn to chicken quesadillas. Shredding some chicken and grating cheese takes almost no time, and for some kitchen fun, I whip together a lively tomatillo salsa. (Out of time? There are plenty of tasty store-bought salsas.)
With summer ahead, and lots of picnics and potlucks to attend, grilled chicken legs are a great idea, and if plans change, head for the tortillas.
Morgan is author of "Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals," (Chronicle Books, $18.95).