Super Easy Deli Chicken-Chile Quesadillas

The Christmas Madness is behind us. In a few days, we will ring in the start of a New Year with friends and family. It’s time to take a deep breath and relax for just a moment.

This “snack” food makes for a great appetizer, or better still an easy, tasty and oh so delicious finger-food meal. Commercially prepared salsa, a chicken from your favorite deli counter and a few minutes of prep time. Yeah, this is what I call a welcome break from all the craziness of the season.

Besides, I am still test driving some Big Game Ideas. I know, jumped right over New Year’s Eve and on to the Super Bowl. That’s me, always running ahead.

Deli Chicken-Chile Quesadillas
2 cups Rotisserie Chicken
4 Green Onions
2 tablespoons Butter
8 Burrito Size Flour Tortillas
2 cups Mexican Cheese Blend
1 can (4 oz) Hatch Green Chiles
1 cup Thick Salsa, hot or mild

Remove the skin from a deli rotisserie chicken. Strip the meat from the bones, shred or finely chop the meat. Set aside. Cut the root from the ends of the green onion. Slice the remaining onions including green tops and white bulbs. Set aside. Melt the butter and keep liquid.

Heat oven to 300 degrees. Place a wire rack inside a rimmed baking sheet. Keep warm in the oven.

Top one half of each tortilla with cheese, chicken, green chilies and onions. Fold other half of each tortilla over filling; press down with back of spatula. Lightly brush melted butter on both sides of each filled tortilla.

Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Transfer the Quesadillas to the oven to keep warm.

When ready to serve cut each Quesadilla into wedges. Serve with salsa.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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