Rest Day

Chicken Quesadillas with Peppers

Ingredients

• 1  medium fresh Anaheim pepper or one 4-oz. can diced green chile peppers, drained
• 1-1/2  cups shredded Asadero, Chihuahua, Queso Quesadilla, or Monterey Jack cheese (6 ozs.)
• 6  8-inch flour tortillas
• 1  cup shredded cooked chicken
• 1/2  cup chopped, seeded tomato (1 small)
• 3  Tbsp. finely chopped green onions
• 1  Tbsp. snipped fresh cilantro, oregano or basil
•   Purchased guacamole (optional)
•   Bottled Salsa (optional)

Directions

1. If using Anaheim pepper, halve pepper lengthwise; remove seeds and membrane. Cut pepper into thin slivers.

2. Sprinkle 1/4 cup of the cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions, and cilantro over cheese. Fold tortillas in half, pressing gently.

3. In a large skillet or on a griddle, cook quesadillas, two at a time, over medium heat for 3 to 4 minutes or until lightly browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300 degrees F oven. Repeat with remaining quesadillas.

4. To serve, cut quesadillas in half. If desired, serve with guacamole and salsa. Makes 12 servings.