How to Make Chicken Quesadillas
A simple Mexican appetizer or light meal
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
- WHAT YOU’LL NEED:
- - a frying pan
- - a spatula
- - cheese, preferably a good melting cheese like Jack or cheddar
- - a big handful of cilantro
- - half of a rotisserie chicken
- - four large flour tortillas
- - optional garnishes: sour cream, guacamole, and salsa
WHAT YOU’LL DO:
1. Prep your ingredients: Grate two heaping handfuls of cheese, chop the cilantro, and tear and chop the chicken into bite-sized pieces.
2. Heat the frying pan over medium heat until hot, then put one tortilla in the pan. Top the tortilla with a small handful of cheese, half the chicken, half the cilantro, and another small handful of cheese to cover the chicken. Close with a second tortilla.
3. Cook for a few minutes, then check the underside with a spatula. When there are brown spots on the bottom of the tortilla and about half of the cheese is melted, flip the quesadilla. Cook the second side until there are brown spots on the bottom and all of the cheese is melted.
4. To serve, slide the quesadilla from the pan onto a cutting board and cut it into wedges. Repeat with the remaining ingredients to make a second quesadilla.
5. Top with optional garnishes.
Illustrations by Bill Russell