Saturday, January 28, 2006

Grilled Chicken and Jalapeño Quesadilla

Quesadillas are so easy to make, but sometimes people go overboard and load them with too many ingredients. To me, a quesadilla should have 3 ingredients or less. Of course, cheese is always the main ingredient, hence the name "quesadilla" which, loosely translated, means melted cheese. One of my favorite quesadilla to make is a chicken and jalapeño quesadilla with Tillamook Colby cheese!

INGREDIENTS (one quesadilla)

  • 1/3 cup grilled chicken, cut into bite size pieces
  • 1/2 small jalapeño, thinly sliced
  • 1/3 cup shredded Tillamook Colby cheese, or Monterrey Jack cheese
  • 1 flour tortilla, 6" to 8"
  • 1/2 avocado, sliced
  • Salsa fresca (optional)

First, get a large non-stick skillet and put it on medium heat. Place your tortilla on it for 30 seconds or so. On one half of the tortilla spread the grilled chicken; spread the cheese and jalapeños on the other half.

Let the cheese melt, about 3 to 5 minutes. Once the cheese is beginning to melt, fold the tortilla over and keep cooking on the skillet, turning it over from time to time, until the quesadilla is nice and golden brown.

To serve, slice the quesadilla in half and place the sliced avocados on the place with your favorite salsa. A very cold Stella Artois goes well with this meal.

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