These are the perfect appetizer for a Mexican dinner or a Cinco de Mayo party. These come out a little bit fat, which is the way I love them. Using salsa is a bit of a short cut, so if you’re feeling a bit more ambitious you can chop fresh jalapeno, tomatoes, garlic, onion, salt and cilantro to make a quick pico de gallo for the chicken and for the rice.
I also prefer colby-jack cheese for my quesaddilas but I know many people like cheddar, so feel free to use cheddar on your chicken quesadillas.
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