Chicken Quesadillas with Apple and Bacon

Apple Chicken Quesadillas

Ingredients -
8 flour tortillas
½ cup tomato salsa
1 Vidalia onion, sliced
4 slices bacon
2 peeled, sliced Granny Smith apples
½ lb sliced Monterey Jack cheese
2 cups leftover cooked chicken
Preheat the oven to 200 degrees F, with an ovenproof plate on the middle rack.
Fry the bacon over a medium heat in a skillet until it is crispy, and then set it to one side.
Fry the onions in the bacon grease until they are soft.
Crumble the cooled bacon. Wipe the skillet with kitchen paper to absorb the grease.
Heat the skillet again over a moderate to high heat and add a tortilla. Cook it, flipping it occasionally, until it is hot and puffy.
Arrange the Monterey Jack on half the tortilla, keeping it away from the tortilla edge. Shred the chicken and add some, then fold the tortilla over, pressing it down with the spatula to seal it.
Turn the heat down and add another tortilla to the pan, to warm up.
When the Monterey Jack melts, transfer the quesadilla to a chopping board. Open the quesadilla and spoon in the apple, bacon, salsa, and onion.
Close the tortilla again and put it on the plate in the oven to keep warm, while you make the rest of the quesadillas in the same way.
When they are all done, you can cut them into halves or quarters, or simply serve them whole.
(Serves 8)

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