Chicken Broccoli Quesadilla
This is a great quesadilla, which we serve both as appetizer mini- quesadillas and as regular-size ones.
Chicken Broccoli Quesadilla
Servings: 2 regular-size or 14 mini-quesadillas
Ingredients
- ½ pound cooked chicken breasts, chopped fine
- ¾ pound cubed jalapeno Monterey Jack cheese
- ½ cup quick-cooked broccoli florets
- ½ cup chopped cilantro
- 2 green onions, cut thin
- 2 Roma tomatoes, seeded and cut fine
- Whole wheat or regular tortillas, cut into mini rounds or left whole
- Spicy aioli (optional)
Instructions
- In a food processor, pulse the chicken, cheese, and broccoli until they just combine, but not so long that they turn into a gooey mess.
- Move to a bowl, and stir in the cilantro, green onions, and tomatoes.
- Place the filling inside the tortillas, whichever size you are using. If you are making mini-quesadillas, saute to order. For regular-size, grill or saute until the tortilla is crispy brown and the cheese is melted.
- Serve with a dollop of spicy aioli (optional).
Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.”Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).