Chicken Quesadillas
4 10″ whole wheat tortillas
12 oz. cooked white meat chicken, diced into 1/2″ cube
1 bag finely shredded Mexican blend cheese
1 medium onion, diced
1 clove garlic, minced
1 large dried ancho chile pepper
1 t. chili powder
1 T. fresh cilantro, chopped fine
butter or margarine
12″ skillet
Using a rubber spatula, paint one side of each tortilla thinly with butter or margarine.
Soak ancho chile in boiling hot water for 10 minutes. Remove stem and seeds, and chop fine.
In a tablespoon of oil, saute onion in skillet until translucent. Add garlic, ancho chile, cilantro, and chili powder. Mix together thoroughly, and set aside.
Heat skillet to medium. Lay one tortilla buttered-side down, and spread 1/4 of chicken, 1/4 of onion mixture on one half, and sprinkle cheese liberally over all. Quickly fold empty side of tortilla over contents, and then carefully flip over with a long spatula. Cook until cheese just melts, flipping again if necessary to avoid burning tortilla. Remove to cutting board and cut in half, cross-wise. Repeat with remaining tortillas and ingredients. Tortillas should be lightly crispy, and filling warm with cheese melted.
Serves 2.