A different take on the quesadilla! Tortillas are filled with chicken, then topped with cheese, green onions and olives.
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 2-4 servings
Author Deborah Harroun
Ingredients
1cupshreddedcooked chicken
1/4cupsalsa verde
4teaspoonsextra virgin olive oil
48-inch spinach or whole wheat tortillas
1cupshredded Monterey Jack cheese
1green onionsliced
small handful of Spanish green onions with pimentossliced
1tablespoonchopped 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.