Quick Chicken Quesadilla recipe for dinner!
PULLED CHICKEN QUESADILLAS
1 tablespoon unsalted butter
4 10 inch flour tortillas
1 1/2 cup rotisserie chicken or leftover roasted chicken (pulled, skin discarded)
2 cups monterey Jack cheese (shredded)
1/2 cup scallions (finely sliced)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
Preheat a cast iron skillet over medium heat.
To the skillet, add butter. Place one tortilla in the pan, add half of the chicken, 1/2 cup of monterey Jack cheese, half of the scallions, and another 1/2 cup of monterey Jack cheese. Season with salt and pepper. Top with another tortilla and press gently.
Cook until golden and crisp on one side, about 2-3 minutes. Add olive oil over the top of the quesadilla, flip, and brown on the other side until crisp and the cheese has melted. Remove to a cutting board. Repeat with remaining ingredients.
For the Guacamole: In a large bowl add the avocados, red onion, jalapeno, lime juice and cilantro. Mash using a potato masher or fork to combine. Season with salt.
To Assemble: Slice the quesadilla into 8 wedges and top with the sour cream, pickled jalapenos, cilantro leaves, and guacamole. Serve with lime wedges.
Tip: Place a plate on top of the quesadilla for easy flipping. Flip the quesadilla over onto the plate and slide back into the pan to cook the other side.