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Quick Chicken Quesadillas


Yield

Makes 8 appetizer or 4 main-dish servings

Ingredients

4 boneless skinless chicken breast halves
6 to 8 tablespoons vegetable oil
1/2 teaspoon salt
1 large yellow onion, thinly sliced
8 medium-sized flour tortillas (6 to 8 inches)
3 cups shredded mild Cheddar or jack cheese (12 ounces)

Preparation

  1. Flatten chicken breasts and cut into 1X1/4-inch strips.
  2. Heat 3 tablespoons oil in heavy skillet. Add chicken and cook, stirring over high heat, for 3 to 4 minutes or until lightly browned and cooked through. Season with salt. Remove chicken from skillet with slotted spoon and set aside.
  3. Sauté onion slices in same skillet until translucent; remove and set aside.
  4. Heat 1 to 2 tablespoons oil in same skillet. Place tortilla in skillet; add 1/4 each of chicken, onion and cheese. Place another tortilla on top. Cook quesadilla on both sides until browned and crisp. Repeat process for each quesadilla.
  5. Cut into wedges and serve with toppings such as salsa, sour cream, or guacamole.

Note

Be creative and use your own favorite fillings!

Check out more recipes for Mexican