Jalapeño Chicken Quesadillas

Name: Jalapeño Chicken Quesadillas
Yield: Serves 4
Ingredients: 1 (2 1/2-pound), rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups); 8 ounces, Monterey Jack cheese, shredded (2 cups); 3/4 cup jarred, pickled jalapeños, chopped fine; 1/2 cup, fresh corn kernels; 4 , scallions, sliced thin; 1/4 teaspoon, pepper; 4 (10-inch), flour tortillas; 3 tablespoons, vegetable oil

10 comments

Appears in Cook's Country June/July 2017

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Weighing the quesadillas down with a heavy pot evens out the cooking and promotes crispy tortillas.

This is a members' feature.