Green Chile & Cheese Quesadilla

Green Chile & Cheese Quesadilla
Photo by Scott Phillips


  • 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


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