Serves: 2
Pulled Chicken Quesadilla
- 2 Tbs butter, melted
- One 10–12" (25–30 cm) flour tortilla
- 1½ cup (355 ml) Monterey Jack cheese, shredded
- 1 jalapeño, cut crosswise into 6 thin coins
- ¼ cup (59 ml) red onion, julienned
- ¼ cup (59 ml) Roma tomato, diced
- ½ cup (118 ml) pulled roast-chicken meat
- ¼ cup (59 ml) corn kernels
- 1 Tbs cilantro, chopped + 2 sprigs
- Salt
- 1 Tbs fresh lime juice
Heat a large sauté pan over medium heat with the melted butter. Place the tortilla in the pan and add the Monterey Jack cheese. Once the cheese begins to melt, add the jalapeño slices, red onion, diced tomato, pulled chicken, corn kernels, and chopped cilantro. Make sure to spread all the ingredients evenly and all the way to the edge. You don’t want everything piled in the center. Season with a pinch of salt and drizzle the lime juice on the tortilla.
Using a spatula, gently fold the tortilla in half and brown to crispy on both sides. Remove from the heat, cut into 4 wedges, garnish with sprigs of cilantro, and serve with the Salsa Adobo (see page 48) for dipping.