Ingredients:
1 (4 ounce) cans diced green chilies
1 1/2 cups shredded monterey jack cheese
6 8-inch flour tortillas
1 cup shredded cooked chicken meat
1 small tomatoes, seeded and chopped
2 green onions, finely chopped
2 tablespoons chopped fresh cilantro
butter or margarine
guacamole ( for garnish) (optional)
sour cream ( for garnish) (optional)
salsa ( for garnish) (optional)
Directions:
Heat a skillet over low heat.
Spread a small amount of butter evenly over one side of tortilla and place tortilla buttered side down in the skillet.
For each tortilla, sprinkle 1/4 cup cheese over 1/2 of the tortilla and top with chopped chilies, chicken, tomato, green onions, and cilantro.
Fold the other side over the top and press down gently.
Cook quesadilla over low heat 3-4 minutes or until lightly browned, turning once.
Remove quesadilla from skillet and keep warm on a plate in a low oven (300F).
Repeat with remaining tortillas.
When finished, serve quesadillas cut in three sections (using a pizza cutter works great) and garnished with guacamole, sour cream and salsa, if desired.
Servings: 12
Time preparation: 15 min.
Time total: 45 min.