Makes about 64
If you want to make this way ahead of time, you can cool and then freeze the ungarnished quesadilla wedges between layers of aluminum foil. Reheat in preheated 3000F oven for 20 minutes and then add the garnish.
4 roaster boneless thigh cutlets
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
2 cans (4-ounces each) chopped mild green chilies
1 minced, canned or fresh Jalapeno pepper (optional)
16 flour tortillas (8 inches each)
8 tablespoons minced fresh coriander (also called cilantro or Chinese parsley), optional
1 pound Monterey Jack or Cheddar cheese, grated
Mexican salsa or slivers of avocado sprinkled with lemon juice,
chopped tomato, and coriander sprigs
Cut each thigh into 4 pieces. In container of food processor fitted with steel blade, finely mince garlic. Gradually add chicken pieces, cumin, salt and pepper; grind to a fine texture.
In a large heavy, non-stick skillet, heat oil. Add ground chicken mixture and cook over medium heat, stirring often. Cook for 8 to 10 minutes or until meat is no longer pink.
Preheat oven to 3000F. Drain chilies and add to cooked chicken. Place 8 tortillas on 2 large baking sheets and brush lightly with water. Divide chicken mixture among the 8 tortillas, spreading a thin layer almost to the edges. Sprinkle with chopped coriander and grated cheese; top with remaining tortillas, pressing down edges to seal. Brush lightly with water and bake for 15 minutes. Remove from oven and cut each quesadilla into 8 wedges. If desired, serve with Mexican salsa or top with avocado, tomato and coriander.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission