Green Chile Chicken Quesadillas By Erika Follansbee

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PHOTO: Erika Follansbee
Green Chile Chicken Quesadillas
  • 1 (4.5 oz) can chopped green chiles
  • 2 chicken breasts
  • 8-12 oz shredded cheese (the more the better, in my opinion)
  • 1 bag of 8-9 inch flour tortillas
  1. Add your chicken to the pot and fill with enough water to just cover the chicken. Throw in whatever seasoning you want to flavor the chicken with. Some favorites include adobo, garlic powder, onion powder, chili powder, cumin, and always a shake of cinnamon.
  2. Poach the chicken for approximately 20min or until cooked through. When the chicken is done, remove from the water and let them cool on a plate until cool enough to handle.
  3. Thoroughly shred the chicken with a large fork and place in a large bowl.
  4. To the bowl, add the cheese and chiles (not drained). Mix well.
  5. Pile your chicken mixture on one half of the tortillas, being careful not to overstuff, and fold in half.
  6. Melt some butter on a griddle that is set to 400 degrees.
  7. Place the filled tortillas on the griddle, and cook on each side until melty and golden crispy.
  8. Serve with sour cream, salsa, guacamole, etc. There are endless possibilities!

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