We enjoyed this recipe recently, and wondered why we had waited so long to have it again. Baking it in the oven produces a very tasty, crisp quesadillas dish - so very good!
2 1/2 cups cooked chicken, shredded
2/3 cup salsa
1/3 cup green onions, sliced
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups Monterey Jack cheese, shredded
sour cream, optional
In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
Fold plain side of tortilla over cheese. Bake at 375 degrees for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole, if desired.
Yield: 6 servings
(Note: I used a higher oven temp setting - about 450 degrees - which created a very crisp quesadillas - which we liked. This was accidental, as I had written down the temp degrees incorrectly - but I may just repeat this next time. If you choose to do this, just watch it closely, so it does not get too browned.)
Click here to print this recipe from the Taste of Home website.
Linking up with: