You are here

Chicken Quesadillas with Tomato & Cucumber Mint Salsa

This is not an appetizer that one might expect from a highly rated chef, but this is one of my guilty pleasures when I'm entertaining.  If you have a bit of leftover chicken in the fridge, you have the making of this ultimate soft snack.




Serves 4

4- flour tortillas

2 cups diced roast chicken

2 cups diced roast chicken

2 cups (6 ozs) grated monterey jack cheese

1 Jalapeno pepper, finely chopped


1 tsp vegetable oil




1 cucumber peeled and cubed (about 3/4c)

1 large tomato, cored and cubed (about 1 c)

¼ cup chopped fresh mint

1 tbs lime juice

3 tbs olive oil


black pepper



Arrange the tortillas on a work surface, divide the chicken, cheese, cilantro and jalapeno among the tortilla, scattering the ingredients over half of each tortilla.  Sprinkle with salt. Fold the uncovered half of each tortilla over the filling to form a half moon shape.

Heat a large flat griddle pan over medium heat. Place 2 quesadillas on the griddle.  Cook about 3 minutes on each side, or until the tortillas are crisp and golden and cheese melted.

Repeat with remaining 2 quesadillas. Cut the quesadillas into wedges, top with salsa and serve.

- See more at: