Quesadillas are so much more than a Mexican grilled cheese. Not only are they easy to prepare and cook, you can make them any darn way you feel like it. The number of fillings are only limited by your imagination.
This is day 5 of Foods and Flavors of San Antonio by Gloria Chadwick. This means you have one more day to enter into the drawing where there will be two winners of Gloria's new cookbook. The winners will also receive a free copy of my ecookbook, Mi Chita's Mexican Chocolate Recipes.
Leave a comment on this post to enter the drawing. Leave a comment and mention Gloria's cookbook on your blog and you will get two chances of winning the book. Just let me know you've done this so that I can enter your name twice. Names will be drawn tomorrow, Saturday the 2nd of May sometime in the pm.
I hope you've enjoyed the recipes I've prepared from Gloria's book. They were simple to make and a delight to the old taste buds. Quesadillas are one dish that is made often here at home. With everyone being on the run all the time, it's easy to get a filling dish into them before heading out the door. Enjoy the recipe and look forward to next week where we will cook up some Cinco de Mayo and Dia de Las Madres dishes. Big hugs to all.
Chicken Quesadillas
6 (8 inch) flour tortillas
1 1/2 cups shredded Mexican blend cheese
1 (4.5 ounce) can diced green chiles, drained
1 cup cooked chicken, shredded
1 small tomato seeded and chopped
3 tablespoons finely chopped green onions
1 tablespoon chopped cilantro
Salsa, guacamole, sour cream - optional
Heat a 10-inch non-stick skillet over medium heat. Lay one tortilla in the skillet. Cook for 1 to 2 minutes or until the tortilla is lightly browned on the bottom. It should be soft and pliable,not crispy.
Flip the tortilla over and sprinkle 1/4 of the cheese, green chiles, chicken, tomato, green onions and cilantro over the tortilla. Cook for 1 to 2 minutes.
Fold the tortilla in half, using a spatula, trying not to spill the fillings out. Press down gently with the spatula. Remove from the skillet and keep warm. Repeat with remaining tortillas.
Cut each quesadilla into thirds. Serve with salsa, sour cream and guacamole, if desired.
I love quesadillas! So versatile and such a yummy snack!
ReplyDeleteTeresa, you've been so wonderful this week, cooking up recipes from my cookbook. Thanks so much. :) The quesadillas look absolutely delicious. Hugs.
ReplyDeleteLove quesedillas...these look delicious!
ReplyDeleteThese quesadillas sound terrific, I would love to win her cookbook.. thanks for the chance.. fingers crossed..
ReplyDeleteI love quesadillas and make them often for lunch (they are so quick). I would like to be considered for your book giveaway. I just posted a note about Glorias book my web page.
ReplyDeleteI love quesadillas so much, I even bought this gadget to make them in. It divides them into 4 beautiful pieces. I use it when I'm making a huge batch for appetizers. We ate at our favorite Mexican restaurant last week and had a quesadilla with chorizo...sublime! They may be my favorite "grilled cheese." What a wonderful showcase of Gloria's recipes you've done, Teresa.
ReplyDeleteWow, lovely quesadillas, so tempting and looks very delectable...
ReplyDeleteI love Quesadillas too! There is no limit. We ate them once in New Orleans with crawfish inside. These look yummy.
ReplyDeleteNot that there is anything wrong with a Mexican grilled cheese! But those chicken quesadillas look so delicious!
ReplyDeletewho doesnt love a quesadilla...cheesey warm and good.
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