Subj : BH&G 2034
To   : ALL
From : DAVE DRUM
Date : Mon Mar 08 2021 11:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Quesadillas
 Categories: Poultry, Cheese, Chilies, Vegetables, Fruits
      Yield: 6 Servings
 
      4 tb Oil; divided
    3/4 lb Boned, skinned chicken; in
           - 1/2" pieces
     10 oz Can Ro*Tel Original Diced
           Tomatoes & Green Chilies;
           Drained
      1 tb Chopped fresh cilantro
      6    (8") flour tortillas
  1 1/2 c  Shredded pepper Jack cheese
    1/2 md Avocado; pitted, peeled,
           - chopped

MMMMM---------------------OPTIONAL GARNISHES--------------------------
           Lime wedges
           Pico de gallo
           Sour cream
 
  Heat 1 tablespoon of the oil in large nonstick skillet
  over medium-high heat until hot. Add half of the chicken.
  Cook and stir 3 to 5 minutes or until liquid evaporates
  and chicken browns. Remove from skillet; set aside. Repeat
  with 1 more tablespoon of the oil and the remaining
  chicken.
  
  Place all chicken into skillet; stir in drained tomatoes
  and cilantro. Heat through. Place chicken mixture in
  medium bowl. Wipe skillet clean.
  
  Place tortillas on flat surface. Spread equal amounts of
  chicken mixture on 1/2 of each tortilla. Top chicken
  mixture with cheese, then avocado pieces. Fold other half
  of each tortilla over filling.
  
  Brush the top of each quesadilla with oil. Heat skillet
  over medium-high heat about 1 minute. Place oiled side of
  tortilla down into skillet. Brush exposed side of tortilla
  with oil.
  
  Cook each quesadilla about 1 minute per side or until
  cheese melts and tortilla is slightly crisp. Serve with
  lime, pico de gallo, and sour cream, if desired.
  
  Ro*Tel | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I had no idea that cooking involved so much alcohol
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