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.
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