So Easy! And quick. This recipe makes four large quesadillas. Please plan accordingly and double or triple the recipe as needed. One quesadilla is enough for one adult entree.
Make the Sour Cream Cilantro dip before you start on the quesadillas so the flavors can ruminate.
Sour Cream Cilantro Dip
1 c sour cream
1/4 c chopped cilantro
1/2 large tomato, diced
1/4 jalapeno, diced
1 tsp chopped green onion
Cracked papper if desired
Mix together in small bowl.
2 c diced rotisserie chicken
2 4 oz cans hot ortega chopped green chili, drained
4 c fiesta blend or pepper jack cheese
8 Don Julio large tortillas
Next, heat your griddle to 350. Place a tortilla flat on it and spread 1/2 of a 4 oz can of green chili on the bottom. Scatter 1/2 c of your diced chicken on top of the green chili. Spread 1 full cup of cheese on top of that and place tortilla on top. Let grill until slightly browned and the cheese is semi-melted and then flip it. Be careful so the innards don’t fall out, the more you melt the cheese the better they will all stay inside.
Remove from heat and let set for 2 minutes. Cut with a pizza cutter and serve warm with the dip.