Chicken Quesadilla with Salsa Verde
Calphalon
An ideal choice for a special lunch or cocktail party appetizer, this dish comes together quickly and looks lovely on the table.
ingredients
FOR THE QUESADILLA- 4 8-inch soft flour tortillas
- 1/2 c. queso fresco or Monterey Jack cheese, coarsely grated
- 1/2 c. Colby cheese, coarsely grated
- 2 grilled or roasted chicken breasts, sliced
- 1 large tomato, sliced
- 6 large sprigs cilantro, plus extra for garnish
- 1 recipe Salsa Verde
- Oil for the grill
- 2-3 jalapeño or serrano chilies, stemmed
- 1/2 lb. tomatillos, husked, washed and cut into chunks
- 1 c. cilantro leaves
- 2 scallions, cut into 2-inch pieces
- 1 clove garlic
- Juice of 1 lime
- 2 Tbsp. water
- 1 tsp.salt
- 1/2 tsp. freshly ground black pepper
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