Green Chile & Cheese Quesadilla

Green Chile & Cheese Quesadilla
Photo by Scott Phillips

Ingredients

  • ¼ cup shredded leftover roasted, grilled, or barbecued chicken
  • 1 large flour tortilla (about 9-½ inches)
  • 2 Tbs. green chile salsa or your favorite salsa, plus more for dipping
  • 2 Tbs. cooked black, white, or pinto beans
  • A generous ¼ cup shredded Monterey Jack cheese
  • 2 Tbs. chopped tomatoes
  • 2 Tbs. corn kernels
  • + 6 more ingredients
    • ¼ cup mashed potatoes
    • 1 egg, scrambled
    • 2 Tbs. roughly chopped fresh cilantro
    • 2 Tbs. crumbled feta cheese
    • ¼ cup diced or sliced avocado
    • 2 Tbs. vegetable or olive oil

Arrange all your ingredients so that they'll be easy to add to the quesadilla. Lay several layers of paper towel on a work surface, and have a rack and tongs ready. Heat a large skillet (just a bit larger than the tortilla) until it's very hot, add the oil, and when it's very hot (but not quite ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network