Chicken, Sour Cream, & Green Chili Quesadillas

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Ingredients

Display units in Metric

10		corn tortillas
1	cup	cooked chicken chopped or shredded
2	4 oz cans	green chilis, mild or hot as preferred
8	oz	pepper jack cheese shredded by hand
4	oz	sour cream
		salt to taste
¹⁄₄	teaspoon	cumin
		butter, lard, or coconut oil for frying quesadillas
		fresh pico de gallo for serving

Combine the chiciken,green chilis, pepper jack cheese, sour cream, cumin, and salt in a medium bowl. Stir well to combine all ingredients. Taste and add salt as needed.

Heat a large skillet or griddle over medium heat. Once hot, add a couple of tablespoons of fat to the pan and lay down as 2 or more corn tortillas, depending on how many fit in the pan.

Spoon in 2-3 heaping tablespoons of filling and spread it out over each tortilla. Top with another corn tortilla and allow to cook for about 3 minutes per side, or just until the cheese begins to melt. Flip and cook a few more minutes.

Remove from skillet and place on a platter. Repeat with remaining corn tortillas and filling.

Once complete serve quesadillas with fresh pico de gallo and a fresh salad.

Combine the chiciken,green chilis, pepper jack cheese, sour cream, cumin, and salt in a medium bowl. Stir well to combine all ingredients. Taste and add salt as needed.
Heat a large skillet or griddle over medium heat. Once hot, add a couple of tablespoons of fat to the pan and lay down as 2 or more corn tortillas, depending on how many fit in the pan.
Spoon in 2-3 heaping tablespoons of filling and spread it out over each tortilla. Top with another corn tortilla and allow to cook for about 3 minutes per side, or just until the cheese begins to melt. Flip and cook a few more minutes.
Remove from skillet and place on a platter. Repeat with remaining corn tortillas and filling.
Once complete serve quesadillas with fresh pico de gallo and a fresh salad.

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