Smoky Chicken Quesadillas


  • 2 1/2 cups shredded, roasted chicken
  • 3 canned chipotle chiles, seeded and thinly sliced
  • 1/2 bunch cilantro leaves, chopped (1/4 cup)
  • 3 scallions, trimmed and thinly sliced at an angle
  • 4 tablespoons butter, melted
  • 6 (8-inch) flour tortillas
  • 2 cups (about 8 ounces) grated cheese *


  1. Heat oven to 350 degrees F.
  2. In a large bowl, combine chicken, chiles, cilantro and scallions.
  3. Brush one side of each tortilla with butter and place, buttered side down, on a baking sheet. Brush tops with butter. Spread equal amounts of grated cheese mix over each tortilla and bake for 5 minutes, until melted.
  4. Spoon equal amounts of chicken mixture over half of each tortilla and fold over to enclose. Return to oven just long enough to heat through, about 5 minutes.
  5. Serve hot, whole or cut into wedges.

Yield: 6 servings

* A mixture of Mexican cheeses is recommended. An easy-melting cheese such as Mexican (not Spanish) Manchego cheese, Monterey Jack, Muenster or a mild Cheddar is a must. It may be mixed with a drier cheese, such as Anejo or Panela, or some Parmesan, Romano or extra-sharp Cheddar.

Source: Mexican Cooking for Dummies

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