Ingredients
-
1 (4 ounce) can 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)
-
sour cream (for garnish)
-
salsa (for garnish)
Instructions
- 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.