Be sure to use a dry skillet when browning quesadillas.
Recipe information
Yield
Servings: Makes 2 servings
Ingredients
4 flour tortillas (7 1/2-inch diameter)
2 ounces sharp Monterey Jack, grated
2 ounces soft goat cheese, crumbled
1/2 cup shredded, cooked chicken
2 large mushroom caps, thinly sliced
2 scallions, thinly sliced
1 tablespoon chopped cilantro, for garnish
Prepared salsa, sour cream and 2 quartered limes, for garnish
Preparation
Step 1
1. Place 2 tortillas on a work surface and sprinkle each evenly with 1 ounce Jack cheese, 1 ounce goat cheese and 1/4 cup shredded, cooked chicken (store-bought). Top with mushrooms and scallions. Cover each with a second tortilla and lightly press with palm.
Step 2
2. Heat skillet and cook, pressing with a spatula until tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven. Repeat.
Step 3
3. To serve, cut into quarters and serve hot with garnishes.
