Saturday, January 15, 2011

Toasted Green Chili and Chicken Quesadillas

Quesadillas are so simple and yet so satisfying. Toasting them in a pan really brings out the flavors and elevates them to a more gourmet dish. 
Making Quesadillas are pretty straight forward, but here's what I did:

I used a mix of Monteray jack cheese and freshly grated Parmessan. I only layered the ingredients on one half of the tortilla.
 To the cheese, add shredded rotisserie chicken, diced green chilies and black pepper.

 Fold over the tortilla and it's ready for a hot pan.
 Gotta love sizzling butter!
Over medium-high heat toast the tortilla on both sides until golden brown and the cheese is nice and melty.
 Slice into wedges and serve with some cumin sour cream or salsa. For the sour cream dip, just add ground cumin and a pinch of salt to plain sour cream and stir. It really goes well with the green chili flavor in the quesadilla. 
There's something comforting about a hot, cheesy quesadilla. Add a few tasty ingredients like green chilies or sun-dried tomatoes and you've got yourself a delicious dish that everyone is sure to gobble up!


Tara said...

Yummy! Shane would love the sour cream cumin dip. Great tip!

Bake-A-Holic said...

The sour cream dip makes them really tasty! And it's super simple.


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