1-2 Tbsp vegetable oil
8-10 white or corn tortillas
2 cups shredded grilled or baked chicken
2 4 ounce cans medium/hot chopped green chili
4 cups mexican blend or pepper jack cheese
You may either grill, broil or microwave these quesadillas in order to melt the cheesy interior.
To build, heat 1-2 Tablespoons oil in a frying pan. Quick fry the tortillas, just until they brown just a bit, don’t overcook. They still need to be relatively soft. Remove from oil and let drain on a paper towel. Place on a baking/broiling pan. Spoon on enough green chili to cover the bottom, toss some shredded chicken on top of that, and put approximately 1/4 cup cheese on top of that. Place another tortilla on top.
Heat in broiler, microwave, or stick on a griddle until browned.
This picture is served with sour cream/cilantro blend. And a brown rice/bean/corn medley.
Cook 3 cups of brown or white rice as directed. But add a can of Rotel tomatoes (make adjustments to the water as necessary).
In a large frying pan, heat 3 Tbsp vegetable oil. Once heated, toss in rice, 2 cans yellow corn and a can of black beans. Season with 1 tsp cumin, 1 Tbsp smoked paprika, 1 tsp garlic salt, 1 tsp onion salt and salt/pepper. Toss til heated through. Serve.