Ingredients
-
3
-
1/2
-
3
-
4
-
2
-
4
-
-
1/2
-
-
-
-
-
-
-
Directions
Chicken and Jack Cheese Quesadillas, In ‘Snow Country Cooking’ by Diane Rossen Worthington/Williams-Sonoma, In ‘Snow Country Cooking’ by Diane Rossen Worthington/Williams-Sonoma
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Steps
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1
Done
|
In a Deep Frying Pan or a Saucepan Over Med-High Heat, Bring the Broth to a Simmer. |
|
2
Done
|
If You Are Using Water Only, Add the Salt. |
|
3
Done
|
Then Add the Chicken Breast Halves and Simmer Until Just Opaque Throughout, 10-12 Minutes. |
|
4
Done
|
Remove from the Heat and Let the Chicken Cool in the Liquid. |
|
5
Done
|
Lift Out the Chicken Breasts and Shred Into Bite-Size Pieces. |
|
6
Done
|
You Should Have About 2 Cups. |
|
7
Done
|
Spray a Large Nonstick Frying Pan With Nonstick Cooking Spray and Place Over Med-High Heat. |
|
8
Done
|
When Hot, Place a Tortilla in the Pan and Sprinkle With 1/4 of the Shredded Cheese. |
|
9
Done
|
Top With 1/4 of the Shredded Chicken and 1 Tablespoon of the Salsa. |
|
10
Done
|
Fold the Tortilla in Half, Pressing Down on Top With a Spatula. |
|
11
Done
|
Cook Until Lightly Browned on the Underside, About 2 Minutes. |
|
12
Done
|
Turn and Cook the Second Side Until Lightly Browned, About 1 Minute Longer. |
|
13
Done
|
Transfer to a Warmed Individual Plate. |
|
14
Done
|
Repeat to Make 4 Quesadillas in All. |
|
15
Done
|
Garnish With Cilantro Sprigs and Serve With the Extra Salsa and the Sour Cream. |
