0/5
(0 Votes)
Ingredients
- 1 rotisserie chicken
- 8 oz Monterey Jack cheese, shredded
- 3/4 cup jarred pickled jalapeños, chopped fine
- 1/2 cup fresh corn kernels
- 4 scallions, sliced thin
- 1/4 tsp pepper
- 4 flour tortillas
- 3 tbs oil
Preparation
Step 1
Combine chicken, cheese, jalapeños, corn, scallions and pepper in bowl. Spread 1 heaping cup chicken mixture over half of each tortilla, leaving 1/2 inch border at edge. Fold tortillas over filling, pressing firmly to seal. Heat 2 tbs spoon oil in nonstick skillet over medium heat until shimmering. Place 2 quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted, about 2 minutes per side.