Recipe Categories
Tex Mexican
Poultry Quesadillas

Shanna's Shredded Chicken Tomatillo Salsa

1 can whole tomatillos - (12 oz) drained, diced
1 tbl lime juice
2 tbl minced Anaheim pepper
1 x serrano pepper seeded, minced
1/4 tsp salt
3 tbl cilantro leaves
6 x flour tortillas - (10" dia)
1 cup grated pepper Jack cheese - (4 oz)
1 1/2 cup shredded grilled chicken

 Method :
Combine tomatillos, lime juice, Anaheim and serrano peppers, salt and cilantro in small serving bowl. Set aside.
Heat heavy 12-inch skillet over medium heat. Place tortilla in pan and sprinkle one-third of cheese and one-third of chicken evenly on top. Cover with second tortilla. When bottom tortilla is nicely browned, 2 to 2 1/2 minutes, use wide spatula to turn quesadilla. Brown other side. Place on cutting board. Repeat to cook other 2 quesadillas.
Use sharp knife or pizza cutter to cut each quesadilla into 6 wedges. Arrange wedges on warm platter and serve immediately. Pass salsa.
This recipe yields 4 servings