By Connor Forbes
Sometimes I need something quick to eat. And quick to make my kids when they are entering the “hanger zone”. I basically always have some kind of cheese in the fridge. Usually Tillamook cheddar or queso Oaxaca. Both work amazing in a quesadilla on their own. Want to be extra cheesy, mix them both in. Adding chicken is a great way to up the ante as well and make the quesadilla really pop. Finish with salsa and a hit of sour cream and you are basically eating out at your favorite taco stand. So let’s make some chicken quesadilla.
- ¼ cup precooked shredded chicken (I used a store bought rotisserie)
- 2, 8 inch four tortillas
- 1 cup of cheese
On medium heat and on a frying pan, or preferably a comal, preheat your tortillas on top of the other and flip the stack half way through. Lift one quesadilla off the pan and place to the side while you pile on your chicken and cheese, spreading evenly. Replace the second tortilla on top and cook for 1-2 minutes. Flip the quesadilla and cook the second side for another minute or so. Pull quesadilla of the pan and set aside for a minute before cutting into 6ths. Top with your favorite toppings and EAT!
For more Connor Cooks recipes visit www.zapinin.com/connor-cooks.