Jalapeño Chicken Quesadillas | America's Test Kitchen

Name: Jalapeño Chicken Quesadillas | America's Test Kitchen
Total time: 30 min
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

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

Keywords

Main Courses
Cheese
Chicken
Vegetables
Weeknight

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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