Martian Food
Sep 18, 2015

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Chicken Quesadillas

Active time:30 minutes

Start To Finish:30 minutes

Difficulty:

Serving size: 4 as an entrée or at least 8 as an appetizer

Yield: 8 quesadillas

Source: The late, lamented Gourmet Magazine

Can Be Made Ahead , Casual
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photo

Ingredients:

3½ cups shredded cooked rotisserie chicken (from a 2½ lb. bird)
¾ tsp. salt
½ tsp. freshly ground black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 Tbs. vegetable oil
2 large garlic cloves, thinly sliced
5 oz. coarsely grated Monterey Jack (or pepper jack) cheese
8 7-inch flour tortillas

Directions:

Place chicken in a large bowl and season with ½ tsp. salt and ¼ tsp. pepper.  Heat oil over medium heat in a 10- or 12-inch skillet, add the onions and ¼ tsp. each of the salt and pepper, and stir occasionally until they are golden, about 10 minutes.  Add the garlic and cook, stirring, until the garlic is fragrant, about 1 minute.  Add to the bowl with the chicken, then mix in the cheese.

Spread about ½ cup of the chicken mixture over half of a tortilla, then fold the other half over to form a semi-circle.  Repeat with the remaining 7 tortillas.

Heat a lightly oiled grill pan or skillet over high heat until just beginning to smoke, then reduce the heat to medium and grill/cook the quesadillas until the cheese is melted, about 2 minutes per side.  Cut each one into 4 wedges, or even smaller if you are serving the quesadillas as appetizers.  Serve with your favorite garnishes:  sour cream, salsa, guacamole.

Notes:

If you are using a cast-iron grill pan, heat for a longer time over medium heat, then reduce the heat to moderate before grilling the quesadillas.

You can make the filling for the quesadillas and assemble them up to 2 days ahead of time.  Wrap each one in plastic wrap and store in the refrigerator until you are ready to grill them.

Drink with:

Rioja



5.0 stars based on 1 reviews

Comments :

  • By Lindsay On October 9, 2014 10:52 PM


    I can attest that these are good as leftovers—I made a large batch this weekend for a party and then had a few extra for dinner with my husband this week. Pair with a smoky salsa and some sour cream and you have a seriously quick week night dinner. You could also add additional veggies to these quesadillas—I would start with peppers, jalapeños and tomatoes.


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