Jalapeño Chicken Quesadillas | America's Test Kitchen

Name: Jalapeño Chicken Quesadillas | America's Test Kitchen
Ingredients: 1 (2 1/2-pound) rotisserie chicken , skin and bones discarded, meat shredded into bite-size pieces (3 cups); 8 ounces Monterey Jack cheese , shredded (2 cups); 3/4 cup jarred pickled jalapeños , chopped fine; 1/2 cup fresh corn kernels; 4 scallions , sliced thin; 1/4 teaspoon pepper; 4 (10-inch) flour tortillas; 3 tablespoons vegetable oil

www.americastestkitchen.com

Weighing the quesadillas down with a heavy pot evens out the cooking and promotes crispy tortillas.

Keywords

Vegetables
Cheese
Chicken
Weeknight
Main Courses

View Original

Share this recipe:

Ingredients

1 (2 1/2-pound) rotisserie chicken , skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 ounces Monterey Jack cheese , shredded (2 cups)
3/4 cup jarred pickled jalapeños , chopped fine
1/2 cup fresh corn kernels
4 scallions , sliced thin
1/4 teaspoon pepper
4 (10-inch) flour tortillas
3 tablespoons vegetable oil