Prep 45 mins
Cook 12 mins
In 'Snow Country Cooking' by Diane Rossen Worthington/Williams-Sonoma
- 3 cups chicken broth or 3 cups water
- 1⁄2 teaspoon salt, if using water
- 3 boneless skinless chicken breast halves
- 4 large flour tortillas, each 10-12 inches in diameter
- 2 cups shredded monterey jack cheese
- 4 tablespoons store-bought fresh salsa, plus 1/2 cup for serving
- fresh fresh cilantro stem, for garnish
- 1⁄2 cup sour cream
- In a deep frying pan or a saucepan over med-high heat, bring the broth to a simmer.
- If you are using water only, add the salt.
- Then add the chicken breast halves and simmer until just opaque throughout, 10-12 minutes.
- Remove from the heat and let the chicken cool in the liquid.
- Lift out the chicken breasts and shred into bite-size pieces.
- You should have about 2 cups.
- Spray a large nonstick frying pan with nonstick cooking spray and place over med-high heat.
- When hot, place a tortilla in the pan and sprinkle with 1/4 of the shredded cheese.
- Top with 1/4 of the shredded chicken and 1 tablespoon of the salsa.
- Fold the tortilla in half, pressing down on top with a spatula.
- Cook until lightly browned on the underside, about 2 minutes.
- Turn and cook the second side until lightly browned, about 1 minute longer.
- Transfer to a warmed individual plate.
- Repeat to make 4 quesadillas in all.
- Garnish with cilantro sprigs and serve with the extra salsa and the sour cream.