Cooked - Chicken and Chili Quesadillas with Fresh Tomato Salsa

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken and Chili Quesadillas with Fresh Tomato Salsa

8.0

1 cup shredded cheddar cheese (6 ounces)

1 cup shredded Monterey Jack cheese (4 ounces)

½ cup chopped red sweet pepper

½ cup chopped green sweet pepper

3 green onions, chopped

2 tablespoons snipped fresh cilantro

1 cup chopped cooked chicken

8 6-inch flour tortillas

Dairy sour cream

Fresh Tomato Salsa

5 ripe plum tomatoes, chopped

3 green onions, chopped

½ of a small red onion, chopped

¼ cup snipped fresh cilantro

1 clove garlic, minced

1 small jalapeño pepper, seeded and finely chopped

¼ teaspoon salt

⅛ teaspoon pepper

Combine cheeses, red and green peppers, green onions, cilantro, and chicken in a large mixing bowl. Place four of the tortillas on an ungreased baking sheet.
Spread about 1 cup chicken mixture evenly over each tortilla. Top with remaining tortillas and press together lightly.
Bake in a 375° oven for 12 to 15 minutes or till tortillas are golden brown and cheese is melted. Cut into quarters to serve. Serve with sour cream and Fresh Tomato Salsa.
For Fresh Tomato Salsa: Combine 5 ripe plum tomatoes, chopped; 3 green onions, chopped; ½ of a small red onion, chopped; ¼ cup snipped fresh cilantro; 1 clove garlic, minced; 1 small jalapeño pepper, seeded and finely chopped; ¼ teaspoon salt; and ⅛ teaspoon pepper. Cover chill at least 1 hour before serving. Store any leftover salsa in refrigerator for up to 2 days.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🌮Quesadilla

Cuisine🇲🇽Mexican

Occasions🏡Casual Gathering📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 2 weeks ago

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