Tuesday, October 09, 2007

Grilled Chicken and Green Chile Quesadillas

From Every Day with Rachael Ray May 2007

1 tsp vegetable oil
8 large flour tortillas
3 C shredded monterey jack cheese (about 8 oz)
Shredded chicken
2 4oz cans fire-roasted chopped green chiles

In a large skillet, heat the oil over medium-high heat. Add 1 tortilla and top with some cheese, chicken, chiles and another tortilla. Cook, flipping once, until golden, about 4 minutes. Repeat to make 4 quesadillas; cut into wedges.

No comments: