Cheesy Mexican Quesadillas
ready in 1 hr 28 min.
- For Chicken Quesadillas
- 2 ½ cups Cooked chicken (shredded)
- 0.333 cup sliced scallions
- ¾ teaspoon ground Cumin
- salt (to taste)
- 6 Flour tortillas (8-inches)
- 4 tablespoons butter (melted)
- 2 cups shredded monterey jack cheese
For Chicken Quesadillas:
Preheat oven to 375º F. Lightly grease a baking sheet.
In a large skillet, set over medium heat, combine chicken, scallions, cumin, and salt. Cook uncovered, stirring occasionally, for 5 to 8 minutes, or until heated through.
Brush one side of each tortillas with melted butter; place buttered side down on prepared baking sheet. Spoon 1/3 cup of the chicken mixture over half of each tortillas. Sprinkle with 1/3 cup shredded cheese. Fold unfilled side of the tortillas over cheese. Bake for about 10 minutes or until golden brown and crisp.
Cut into three wedges and serve with a dollop of guacamole.
In a medium non-reactive bowl, combine avocados, onion, chili peppers, lemon juice, salt and pepper until creamy. Gently stir in the tomato.
Cover with plastic wrap making sure the plastic touches the guacamole to prevent the air from discoloring the dip. Chill for at least 1 hour prior to serving. Serve with quesadillas.