Jalapeno Chicken Quesadillas

By ezunich

Ingredients

• 1 (2 1/2 lb) rotisserie chicken, skin and bones discarded
• 8 oz Monterey Jack cheese, shredded (2 cups)
• 1/4 cup jarred pickled jalapeños, chopped fine
• 1/2 cup fresh corn kernels
• 4 scallions, sliced thin
• 1/4 tsp pepper
• 4 (10 inch) flour tortillas
• 3 tbs vegetable oil

Details

Servings 4

Preparation

Step 1

1. Combine chicken, Monterey Jack, jalapeños, corn, scallions and pepper in bowl. Spread 1 heaping cup chicken mixture over half of each tortilla, leaving 1/2 inch broader at edge. Fold tortillas over filing, pressing firmly to seal. 2. Heat 2 tbs oil in 12 inch skillet over medium eat 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. Transfer to cutting board. Repeat with remaining 1 tbs oil and remaining 2 quesadillas. Cut into wedges and serve.