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Chicken Quesadilla

poultry

1 pound cooked chicken; shredded
1 teaspoon ground chili powder; not cayenne
1 teaspoon ground cumin
1 tablespoon lime juice
1/2 cup corn oil
1 cup diced yellow or green onion
2 Anaheim chili pepper
stems, pits removed, and diced
or
8 ounces chopped mild green chilies
1 red or green bell pepper
stems, pits removed, and diced
1/2 cup chopped fresh cilantro
8 flour tortillas; 8" in diameter
1 cup Monterey jack cheese; grated
sour cream
Quick Tomato Salsa
8 half slices of lime

Preheat oven to 250 degrees. Sprinkle chili powder, cumin, and lime juice over it, mix, and set aside. In a large, non-stick fry pan, heat 2 tbsp. corn oil over medium heat. Add yellow onion and peppers and saute until onion is translucent and peppers have softened a little (add green onion after pepper is softened). Transfer the mixture to a large bowl. Add cilantro and chicken and toss to distribute evenly. Heat remaining corn oil in the same fry pan. While it is heating, divide chicken mixture among the 8 tortillas, in the center. Sprinkle 2 tbsp. grated cheese on each tortilla. When the oil is hot (not smoking, that's too hot), fold the tortillas in half over the chicken and cook 2 at a time. Press down gently on the tops to seal. Turn when they are golden brown, about 3 minutes. Cook until the second half is golden and the cheese has melted. As they finish cooking, place the quesadillas on a platter and hold them in the oven until all of them are done. NOTES : Serve with Salsa, sour cream, and half slices of lime, or with Salsa, Black Bean Sauce, and half slices of lime.Yield: 8 quesadillas. 0 2614 0 0 0 3585 0 0 0 3576 4695 0 0 0 0 0 0 824

Contributor: Copyright © 1995 by Heidi Rabel

Yield: 8 servings

Preparation Time: 0:05

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