Could you give me some quesadilla advice?

I'm making mini quesadillas with some leftover garlic chicken.





Do you think that both mozz and cheddar would be nice?





Am I supposed to fry them or bake them?





What else can I put in there?Could you give me some quesadilla advice?
CHICKEN QUESADILLAS





12 ounces cooked chicken breast halves


2/3 cup shredded Monterey Jack cheese


1/4 cup finely chopped green onion


8 (8';) flour tortillas


1 cup salsa


1 cup sour cream





Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.





Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.





Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.





Serve with sour cream.


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EASY CHICKEN QUESADILLAS





flour tortillas


1 can cheese soup


1/2 cup thick and chunky salsa


1 lb boneless skinless chicken breast





Cook chicken as desired and shred meat into a bowl. Combine salsa, chicken meat and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, place on baking pan.





Bake on 350掳F for about 7 minutes.





Pptional: Melt butter in a skillet and place tortillas in butter before baking.





Enjoy! These are a family favorite. We top them with sour cream, lettuce, and tomato.


@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@Could you give me some quesadilla advice?
I make these all the time with left over chicken.





You can use those cheeses, but I really like the soft white Mexican cheeses. They melt much better and smoother. They have a nice mild taste too. I buy them in the deli section of my market (not in the dairy case). You can also get them at your local Hispanic market.





Step1: Shred your chicken





Step 2: Make a pico de gallo sauce (or buy pre-made one)


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Pico de Gallo:





juice of 1 lemon


1/4 cup cilantro, chopped


2 1/2 cups chopped tomatoes, (romas are the best)


2 to 3 jalepenos, chopped


1 medium onion, diced


1 clove garlic, minced


1 tsp. salt





The seeds can be removed from the jalapenos to reduce heat, if desired.





Mix all ingredients in bowl. Stir well to evenly distribute all flavors and then enjoy.


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Step 3: Mix shredded chicken, pico de gallo and cheese in a bowl.





Step 4: Put mixture on your tortilla and cover with another tortilla.





Step 5: Heat your quesadilla in a large skillet over medium heat for 2-3 minutes. Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted.





Step 6: Then serve with sour cream and guacamole on the side.
I would use only cheddar.


I would grill them on your stove top, like a ';grilled ';cheese'; - but use a cooking oil spray.





I think baking them would dry them out and make the tortillas ';crispy';.
Bake them.


You can add peppers, mushrooms, onions, other meats, and spices (etc)!

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