Description
A different take on the quesadilla! Tortillas are filled with chicken, then topped with cheese, green onions and olives.
Scale
Ingredients
- 1 cup shredded, cooked chicken
- 1/4 cup salsa verde
- 4 teaspoons extra virgin olive oil
- 4 (8-inch) spinach or whole wheat tortillas
- 1 cup shredded Monterey Jack cheese
- 1 green onion, sliced
- small handful of Spanish green onions with pimentos, sliced
- 1 tablespoon chopped fresh cilantro
Instructions
- Pre-heat the broiler.
- In a bowl, combine the chicken and salsa. Set aside.
- In a large skillet, heat 1 teaspoon of olive oil. Add one tortilla and cook until crisp, then turn over and cook the second side. Remove, add another teaspoon of oil, and add the second tortilla. Repeat, crisping both sides. Repeat with the remaining 2 tortillas.
- Top 2 of the tortillas with the chicken mixture. Top with the remaining 2 tortillas. Add the cheese on top, followed by the green onion and olives. Place under the broiler until the cheese has melted. Remove from oven and top with cilantro and cut into wedges.
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- slightly adapted from Rachaelray.com