OPEN-FACED CHICKEN AND CHEESE QUESADILLAS

Open-Faced Chicken and Cheese Quesadillas image

Number Of Ingredients 9

1/4 cup vegetable oil
2 (7-inch) flour tortillas
1 boneless skinless chicken breast half
1/8 teaspoon salt, or to taste
salt and freshly ground pepper, to taste
1 cup shredded Monterey Jack cheese
1/4 cup fresh salsa, purchased or homemade
1/4 cup sour cream
sprig of cilantro

Steps:

1. Preheat the broiler. Heat the oil in a medium skillet until hot and shimmering. Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides. Drain on paper towels. Add additional oil, if needed. In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total. Season with salt and pepper. Cut the chicken crosswise into thin strips. Reserve. 2. Put the tortillas on a large baking sheet and divide the cheese evenly on top. Run under the hot broiler until the cheese is melted, about 45 seconds. Remove from the oven. Arrange half of the chicken in the center of each tortilla. Top with salsa and sour cream. Garnish with a sprig of cilantro. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves