Jalapeño Chicken Quesadillas
By America's Test KitchenPublished on April 19, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)8 ounces Monterey Jack cheese, shredded (2 cups)¾ cup jarred pickled jalapeños, chopped fine½ cup fresh corn kernels4 scallions, sliced thin¼ teaspoon pepper 4 (10-inch) flour tortillas 3 tablespoons vegetable oil
Before You Begin
Serve with sour cream and salsa.
Instructions
- Combine chicken, Monterey Jack, jalapeños, corn, scallions, and pepper in bowl. Spread 1 heaping cup chicken mixture over half of each tortilla, leaving 1/2-inch border at edge. Fold tortillas over filling, pressing firmly to seal.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve.
Time
30 minutesYield
Serves 4Ingredients
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 ounces Monterey Jack cheese, shredded (2 cups)
¾ cup jarred pickled jalapeños, chopped fine
½ cup fresh corn kernels
4 scallions, sliced thin
¼ teaspoon pepper
4 (10-inch) flour tortillas
3 tablespoons vegetable oil
Ingredients
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 ounces Monterey Jack cheese, shredded (2 cups)
¾ cup jarred pickled jalapeños, chopped fine
½ cup fresh corn kernels
4 scallions, sliced thin
¼ teaspoon pepper
4 (10-inch) flour tortillas
3 tablespoons vegetable oil
Ingredients
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 ounces Monterey Jack cheese, shredded (2 cups)
¾ cup jarred pickled jalapeños, chopped fine
½ cup fresh corn kernels
4 scallions, sliced thin
¼ teaspoon pepper
4 (10-inch) flour tortillas
3 tablespoons vegetable oil
Why This Recipe Works
Weighing the quesadillas down with a heavy pot evens out the cooking and promotes crispy tortillas.
Before You Begin
Serve with sour cream and salsa.
Instructions
- Combine chicken, Monterey Jack, jalapeños, corn, scallions, and pepper in bowl. Spread 1 heaping cup chicken mixture over half of each tortilla, leaving 1/2-inch border at edge. Fold tortillas over filling, pressing firmly to seal.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve.
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