Sandra Djohan


Chicken Quesadillas

3 cups shredded cooked chicken (see below)

1/2 cup cream cheese, softened

1/2 to 1 teaspoon hot sauce

4-8 inch flour tortilas

1 or 2 jalapeno peppers, seeded and chopped

1 medium tomato, seeded and chopped

4 scallions, sliced (about 1/4cup)

1/2 cup fresh cilantro, finely chopped

2 cups pepper jack cheese, coarsely shredded

Salt and freshly ground black pepper

2 table spoon vegetable oil 


  • Combine the cream cheese and hot sauce in a small bowl until creamy. Lay the tortillas on a flat surface and divide the cream cheese mixture between them. Spread over the entire surface to within 1/2-inch of the edge.
  • Combine the jalapenos, tomato, scallions and cilantro in a separate bowl. Season with salt and pepper. Arrange a portion evenly over half of each tortillas and top with about 1/2cup of the shredded cheese. Add a potion of chicken and top with the remaining pepper jack. Fold the tortillas in half.
  • Brush a heavy skillet with a thin coating of vegetable oil and heat over medium-high heat. Cook the quesadillas, one at a time until the cheese melts and the tortillas are golden brown, about 2 minutes per side. Brush the skillet with more oil as needed. Allow the quesadillas to cool for about 3 minutes before cutting into wedges. Serve with sour cream for dipping.
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