Ingredients
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3
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1⁄2
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3
-
4
-
2
-
4
-
-
1⁄2
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-
-
-
-
-
-
Directions
Prep Time: 20 m | Cook Time: 57mins | Serves: 4
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
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In a deep frying pan or a saucepan over med-high heat, bring the broth to a simmer. |
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2
Done
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If you are using water only, add the salt. |
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3
Done
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Then add the chicken breast halves and simmer until just opaque throughout, 10-12 minutes. |
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4
Done
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Remove from the heat and let the chicken cool in the liquid. |
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5
Done
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Lift out the chicken breasts and shred into bite-size pieces. |
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6
Done
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You should have about 2 cups. |
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7
Done
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Spray a large nonstick frying pan with nonstick cooking spray and place over med-high heat. |
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8
Done
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When hot, place a tortilla in the pan and sprinkle with 1/4 of the shredded cheese. |
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9
Done
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Top with 1/4 of the shredded chicken and 1 tablespoon of the salsa. |
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10
Done
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Fold the tortilla in half, pressing down on top with a spatula. |
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11
Done
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Cook until lightly browned on the underside, about 2 minutes. |
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12
Done
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Turn and cook the second side until lightly browned, about 1 minute longer. |
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13
Done
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Transfer to a warmed individual plate. |
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14
Done
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Repeat to make 4 quesadillas in all. |
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15
Done
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Garnish with cilantro sprigs and serve with the extra salsa and the sour cream. |
