|Epicure Prepared Poco Picante Salsa|
|Family Vacation in Mexico February 2011|
(Adapted from A Taste of Home)
2 1/2 Cups Shredded, Cooked Chicken
2/3 Cups Salsa, I use Prepared Epicure Salsa:)
2-3 Green Onions, sliced
1/8-1/4 Tsp Cumin
1/4 Tsp Dried Oregano
3/4 Tsp Epicure Fajita Seasoning
1/2 Tsp Salt
2 Tsp Dried Cilantro or 2 Tbsp Fresh
6 Flour Tortillas
2-3 Tbsp Melted Butter
2 Cups Shredded Cheese
Sour Cream & Guacamole
Preheat the oven to 375F.
In a large skillet, combine the first seven ingredients. Cook, uncovered over medium heat for about 10 minutes, stirring occasionally.
(Depending on the mood I'm in, sometimes I'll add some diced red and green peppers to the chicken mixture too, about a half a peppers worth.)
Get everything ready to put the quesidillas together, melt the butter, have your cheese shredded and get a little assembly line ready.
Once that's done, take the tortillas and brush one side with the melted butter.
Flip the tortilla over and add about 1/3 cup of the chicken mixture to one side.
Sprinkle about a 1/3 cup of cheese over the chicken mixture.
Next, sprinkle a good pinch of the cilantro over the cheese.
Fold the quesidilla in half and place buttered side down on a lightly greased baking sheet, it will take 2 baking sheets to do them all.
Place baking sheets in the oven and bake for 10-12 minutes. You want the edges to start to get golden and crisp up a bit. Let them sit for about 5 minutes or so before you cut them into wedges so you don't get melted cheese everywhere.
Serve with sour cream and guacamole...mmm, mmm good:)