Fresh cilantro and green onion, melted layers of cheese, chicken, and a flour tortilla make this an easy, delicious snack!

Ingredients

1 ½ cups cooked chicken breast, shredded or cubed (*You could buy precooked chicken)
½ cup of green salsa
½ cup green onions
½ cup cilantro
3-4 cups grated cheese blend (I’ve used both a Mexican blend and a cheddar/jack blend)
Flour tortillas

Tools & Timing

One large prep bowl
Cutting board and knife
Large frying pan
Spatula
Large cutting board and knife
Timing: 10 Minutes
Yield: 3-4 quesadillas, depending on how thinly you spread your filling!

*If you’re cooking your own chicken

Large pot with lid
Timing: add an additional 30-35 minutes

Background

I love the flavors in my mom’s favorite enchilada recipe for years, so recently, I’ve been experimenting with using the same flavors in other dishes! These quesadillas are a much easier version, but have the same great taste – enjoy!

Step-by-step

If you’re cooking your own chicken, follow the steps below:

Fill a large pot halfway with water. Drop in chicken breast, then pour more water until the chicken is submerged about 1 inch.
Turn heat to medium high and bring water to a boil (about 10 minutes). Set a timer and watch closely.
As soon as the water begins to boil, reduce the heat to medium. You want the chicken to simmer (gently bubbles) for another 15-20 minutes (I usually slant the pot lid so there’s a gap for air to escape during this part of the cooking process).
As the chicken cooks, rinse and dry your green onion and cilantro. Chop them into fine pieces. Place in small prep bowl and set aside.
At the end of 15 minutes, check chicken for doneness – remove from the water and slice through the thickest part. If it’s not cooked, return to the pot and continue to simmer until all chicken is cooked through.
Once cooked, remove chicken breast from pot and place on cutting board to rest.

Begin your filling

*If you’re using precooked chicken, rinse and dry your green onion and cilantro. Chop them into fine pieces and measure ½ cup of each. Place in prep bowl and set aside.
Chop your chicken into ¼ inch cubes. Add to prep bowl; then, add 1 cup of your grated cheese mix, the chopped green onions and cilantro, and ½ cup of the green salsa. Stir to combine.

When ready to cook

Place a large frying pan on the burner over medium heat.
Add a tortilla. Sprinkle with a layer of cheese, and a layer of your chicken mixture, then sprinkle liberally with another layer of cheese.
Add another tortilla on top. Let cook until the cheese begins to melt and the bottom tortilla begins to show golden spots.
To flip, press down on the edges of the tortilla to seal the tortillas together (via the melted cheese). Then use a spatula to flip.
Cook until second side has golden spots. Remove from heat and place on cutting board to rest for 2-3 minutes. Begin your next quesadilla if you are making more than one.
Cut and serve.