Recipe Categories
Tex Mexican
Poultry Quesadillas

Lynn's Shredded Chicken Quesadillas

1 lb Chicken -- cooked and shredded
1 tsp Chili Powder -- not cayenne
1 tsp Cumin -- ground
1 tbl Lime Juice
1/2 cup Corn Oil
1 cup Onion -- diced
2 x Anaheim chili peppers -- diced
8 oz Green Chiles -- mild
    cup Cilantro -- chopped
8 x Flour Tortillas -- 8" in diameter
1 cup Monterey jack cheese -- grated
1/2 cup Sour Cream
1/2 cup Salsa
8 slc Lime

 Method :
Preheat oven to 250 degrees. Sprinkle chili powder, cumin, and lime juice over it, mix, and set aside. In a large, non-stick fry pan, heat corn oil over medium heat. Add yellow onion and peppers and saute until onion is translucent and peppers have softened a little (add green onion after pepper is softened).
Transfer the mixture to a large bowl. Add cilantro and chicken and toss to distribute evenly. Heat remaining corn oil in the same fry pan. While it is heating, divide chicken mixture among the 8 tortillas, in the center. Sprinkle 2 tbsp. grated cheese on each tortilla. When the oil is hot
(not smoking, that's too hot), fold the tortillas in half over the chicken and cook 2 at a time. Press down gently on the tops to seal. Turn when they are golden brown, about 3 minutes. Cook until the second half is golden and the cheese has melted. As they finish cooking, place the quesadillas on a platter and hold them in the oven until all of them are done.