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Chicken Quesadillas

CHICKEN QUESADILLAS ARE QUICK AND EASY.

Using Calphalon One Infused Cookware makes cooking these quesadillas a breeze!

Now feel free to add your favorite fillings – maybe you like chopped bell peppers, diced avocado, a bit of salsa – hey, go ahead and take creative license here. I love when you do that!

2 cups cooked chicken, diced or shredded
2 cups Mexican blend cheese
1 bunch green onions, sliced thin (green and white part)
Diced canned green chilies to taste (2 oz can) or fresh jalapenos, diced (optional but good)
1 can refried beans
1-2 tablespoons chipotle chilies in adobo sauce

1 package flour tortillas, 8-10” size

Garnish: Sour cream, salsa, cilantro, guacamole, etc.

Combine chicken, cheese, green onions and chilies. Mix refried beans with chipotle chilies in adobo. Spread bean mixture on each tortilla to within 1” of edge. Top with chicken filling. Fold in half to enclose filling, or top with another tortilla. Heat a 10” skillet (I like to use Calphalon non-stick) and add a bit of olive oil. Get the olive oil hot and add tortilla. Cook until golden on each side. Slice into triangles. Serve with garnishes.

Tips from Rita’s kitchen: Stir salsa into sour cream to taste for a delicious dip.

Stir fresh chopped tomatoes and a handful of cilantro into bottled salsa.

CHIPOTLE CREAM SAUCE FOR QUESADILLAS, FAJITAS AND STEAKS

For the visitor who wanted a spicy, sour cream based sauce. “The sauce has cilantro and chipotle chilies and is bound by sour cream”, he said. Chipotle chilies are smoked jalapenos which are then preserved in a spicy adobo sauce.

In a small bowl, mix together:
3/4 cup sour cream
1 tablespoon chopped cilantro
2-3 teaspoons canned chipotle peppers in adobo sauce

And remember, it’s not just about the food, but who shares it with you. Food always tastes better shared. So enjoy the game, be a good sport, and be careful on the way home!

Quick and Easy - Chicken Quesadillas.