Chicken and Cheese Quesadillas

Name: Chicken and Cheese Quesadillas
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 jar, prepared salsa (16-ounces); , Vegetable oil; 1 , rotisserie chicken, skin discarded, meat shredded into medium bite-sized pieces (about 3 cups); 1 teaspoon, taco seasoning (from packet); 1/4 cup, minced canned pickled jalapeños; 1 1/2 cups, shredded Mexican-style cheese; 4 , flour tortillas (12-inch); , sour cream for serving

19 comments

Appears in Cook's Country June/July 2007

Appetizers

Latin America & Caribbean

With a few kitchen tricks, we transform supermarket convenience items into a stack of piping hot quesadillas that never touch a skillet.

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

Quesadillas are Tex-Mex cuisine’s answer to the grilled cheese sandwich. But the simplicity becomes complicated when other fillings are added and you need to cook the chicken separately, keep the salsa from making everything soggy, and use ...

This is a members' feature.