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Grilled Red Chile Chicken Quesadillas | Print |
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Makes 10


  • About 2 cups (8 ounces) shredded melting cheese, such as Monterey Jack, brick or mild Cheddar
  • 1 pouch (8 ounces) Frontera New Mexico Taco Skillet Sauce
  • About 3 cups shredded grilled or rotisserie chicken
  • ¼ cup chopped cilantro
  • Salt
  • 10 small flour tortillas
  • Olive oil
  • About 3 cups (8 ounces) shredded melting cheese, such as Monterey Jack, brick or mild Cheddar
  • ½ cup Frontera Tomatillo Salsa
  • 1 ripe, medium-size avocado, halved, pitted, diced
  • ¼ of a medium-size red onion, finely chopped, rinsed

 

  1. Mix Frontera Taco Skillet Sauce with the chicken, cilantro and salt to taste in medium-size bowl.
  2. Mix the Salsa, diced avocado and red onion in a small serving dish.
  3. Heat a large nonstick griddle or skillet over medium heat until hot.
  4. For each quesadilla, lightly oil one side of a tortilla and place it on the griddle oiled side down.  Sprinkle about 1/3 cup of the cheese over the tortilla. Top half of the tortilla with about 1/3 cup of the chicken mixture. Fold tortilla in half. Continue to cook until bottom is golden; then turn over to brown the other side, cook until cheese is melty, about 2 minutes total.
  5. Repeat to cook all the quesadillas. Serve warm with the salsa mixture for spooning on top.
 

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