The original recipe made tacos, but I find that cooking corn tortillas in hot oil can be a challenge. Turning them into quesadillas made them a bit more cook friendly – at least for me! Very easy to do for weeknight dinners. Gma thought they were “the best dinner yet!”
Servings: 8Prep Time: 10 minutes Cook Time: 10-12 minutes + 5 minutes each quesadilla
16 Flour Tortillas
4 Chicken Breasts, boneless, skinless, cut into 1” pieces
Salt, Cumin, Chili Powder to taste or Taco Seasoning
2 Tablespoons Oil
2 4-oz cans Diced Green Chilies
3 cups Cheddar/Jack Cheese, shredded
Optional Toppings: Sour Cream, Hot Sauce, Lettuce, Diced Tomatoes or Salsa
1. Season chicken. Heat 2 Tbsp oil in large skillet. Add chicken and cook for a few minutes. Add green chilies. Stir and cook until chicken is cooked through. Shred. Divide into 8 parts. (or wing it)
2. Butter one side of flour tortilla. Place buttered side down in frying pan. Top tortilla with one part chicken and just over 1/3 cup shredded cheese. Top with another flour tortilla with buttered side on top, so when you flip it over, the buttered side will be in contact with the frying pan. They’re done with sides are browned a bit and cheese is melted.
Serve with your choice of toppings.
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