CHICKEN QUESADILLAS WITH GUADALUPE VALLEY CILANTRO & GARLIC SALSA
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Ingredients |
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Makes 16 pieces. 1 (12-ounce) pkg. fully cooked chicken breast fajita strips |
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Instructions |
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Combine the chicken fajita strips and Guadalupe Valley Cilantro & Garlic Salsa in a medium-sized bowl and toss to blend well. Scatter some of the shredded cheese on half of each tortilla. Place a portion of the chicken mixture on the cheese. Scatter more of the shredded cheese over the chicken and fold the other half of the tortillas over the chicken mixture, pressing down with your hand. Heat a glaze of canola oil in a heavy-bottomed 12-inch skillet over medium heat. Add three of the quesadillas at a time, cooking just to melt the cheese and lightly brown the tortillas. Turn once. Set aside to keep warm while searing the remaining quesadillas, adding additional canola oil to the skillet as needed. To serve, cut each quesadilla into two wedges and serve hot. |
Quesadillas are a ranch favorite in the Texas Hill Country. They’re delicious and you can make ‘em just about anywhere from the kitchen to the campfire. Add our great