Quesadillas de pollo desmenuzado

Ingredientes

• 12 ounces shredded chicken
• 1/2 cup salsa
• 2 green onions (very thinly sliced)
• 1/4 cup finely chopped fresh cilantro
• 4 ounces canned roasted and diced green chiles (drained (recipe note #1))
• 8 ounces Monterey Jack cheese (shredded)
• 2 tablespoons vegetable oil (such as avocado oil or other high heat, neutral oil)
• 4 8-inch flour tortillas

Preparación

1. 1

   Preheat oven to 425 °F (218 °C).

2. 2

   Line a rimmed baking sheet with foil.

3. 3

   Add shredded chicken and salsa to a large bowl; toss to coat. Add green onions, cilantro, diced green chiles, and cheese; gently stir to combine.

4. 4

   Lay tortillas out in a single layer on clean countertop or work surface. Spread 1/4 of shredded chicken mixture over one half of a tortilla, leaving about a 1/2-inch border at the edge. Repeat with remaining shredded chicken mixture and tortillas. Fold tortillas over filling and press down to compact. Brush visible tortilla halves with 1 tablespoon oil. Arrange tortillas oiled side down on the prepared baking sheet in a single layer with round edge facing to the baking sheet center. Brush other side of tortillas with remaining 1 tablespoon oil.

5. 5

   Bake 10 minutes, or until quesadillas begin to brown. Carefully flip each quesadilla with a spatula, pressing down gently to compact. Bake an additional 5 minutes, or until golden brown. Transfer baking sheet from oven to cooling rack and let stand 5 minutes. With a pizza cutter or sharp knife, cut each quesadilla into 4 wedges and serve.