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Tuesday, February 2, 2010

Recipe: Chicken Quesadilla Pinwheels

Sounds perfect for Game Day!

Chicken Quesadilla Pinwheels
Serves: 8
Total: 1 hr 15 mins

4 (10- to 12-inch) flour tortillas
2 cups shredded Monterey Jack cheese
1 cup prepared chipotle salsa
2 cups chopped rotisserie chicken meat, still warm from the store or reheated in the microwave
Heat a large skillet over medium heat. Add a flour tortilla, heat it until it is blistered on one side, then turn it over.
Scatter 1/2 cup of the cheese on top and cook for 1 minute. Remove to a cutting board.
Top the tortilla with 1/4 cup of the salsa, spreading it gently to the edges with the back of a spoon.
Top with 1/2 cup shredded chicken, then roll the tortilla into a log. Let it stand for a minute before cutting into 1/2-inch slices.
Make 3 more quesadillas with the remaining ingredients and arrange the pinwheels on a platter.

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