8 6-inch flour tortillas
4 tablespoons vegetable oil
Filling
6 boneless chicken thighs, grilled until just cooked through. Then sliced into » inch pieces
2 Serrano or jalapeno chilies grilled, skin removed, seeds removed and minced
4 scallions coated lightly with oil, salt and pepper and grilled until lightly browned
12 oz grated Chihuahua or Jack cheese
Juice of 1 lime
For the guacamole
1 ripe avocado
1-tablespoon lime juice
1/2 jalapeno, seeded and minced
2 sprigs cilantro, finely sliced
red onion minced
Lay 4 of the 8 tortillas on a flat surface and distribute the filling evenly. Cover each with another tortilla, forming a sandwich.
For the guacamole
Lightly mash the avocado, add all the remaining ingredients and combine. Add salt and pepper to taste. Cut each quesadilla into quarters, garnish with the guacamole and serve.
To cook the quesadillas
Heat 1 tablespoon of oil in a nonstick sauté pan on medium heat for 2 minutes, or until the oil ‘shimmers’. Place a quesadilla gently into the pan. When it has browned on one side, gently flip with a spatula. By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.
Repeat for all 4 quesadillas.
Posted: 5/19/2009 10:34:31 AM