Ingredients:
1 lb. skinless chicken breast
3 to 4 tablespoons vegetable oil
1 small onion, finely chopped
1 tablespoon minced jalapeño, fresh or canned
3/4 teaspoon salt
2 to 3 sprigs fresh cilantro, coarsely chopped
1 cup grated Oaxaca cheese, queso enredo, string cheese, or Monterey Jack cheese
4 large (or 8 small) flour tortillas
sour cream
prepared salsa (optional)
guacamole (optional)
Preparation: Cut the chicken breast into small strips 1/4-inch wide by 1-inch long. Place in a bowl, add chopped onion and set aside. Heat 2 to 3 tablespoons of oil in a large skillet or griddle. Sauté the chicken with the onion, jalapeño, and salt, stirring uncovered over medium-high heat for 4 to 5 minutes, or until the chicken is well cooked. Stir in the cilantro and sauté for another minute. Remove from heat and place the mixture into a separate bowl.
Wipe the skillet clean, and add another tablespoon of oil. Heat briefly over medium heat and add a flour tortilla. If using large tortillas, add 2 cups of the chicken mixture off center and top with 2 tablespoons of the grated cheese. Fold the tortilla over and cook on both sides for a minute. If using small tortillas, spread the chicken mixture and cheese in the center and top with another tortilla.
Cook for a minute on both sides, or until the cheese melts. Remove to a plate and cover to keep warm. When all of the quesadillas have been made, cut them into wedges, and top with sour cream and additional condiments, if desired. Serve immediately. Makes 4 servings.
