Jalapeño Chicken Quesadillas

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Ingredients:

1 large chicken breast (12 ounces)

   (or leftover cooked, chopped chicken)

 8 ounces shredded cheese

  (combination of jack, cheddar & mozzarella)

1/2 to 3/4 cup jarred pickled jalapeños, chopped fine

1/2 cup fresh corn kernels (cut off the cob)

4 green onions, thinly sliced

1/4 teaspoon pepper

4 (10-12 inch) flour tortillas

3 tablespoons vegetable oil

Preparation:

Pound chicken breast until 1/4 thick.  Salt and pepper chicken.  Bake at 350 degrees in covered pyrex (or foil pouch) with a couple tablespoons butter until cooked through (30 minutes or so).  Cool and shred or finely chop.

Combine chicken, cheese, jalapeños, corn, green onions and pepper.  Spread 1 cup mixture over half of each tortilla leaving 1/2 inch border at edge.  Fold tortillas over filling, pressing firmly to seal.

Heat 2 tablespoons oil in 12 inch non-stick stilled over medium heat  until shimmering.  Place two quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted - about 2 minutes per side.  Transfer to cutting board.  Repeat with remaining quesadillas.  Cut into wedges and serve.

Variation: 

I like using Trader Joe's Red Pepper and Onion flour tortillas instead of plain.

History:

This recipe comes from Cook's Country magazine.  It's a complete meal in 30 minutes but could be used as heavy Hors D'Oeuvres.