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Ingredients
- 1 lb Chicken -- cooked and shredded
- 1 tsp Chili Pwdr -- not cayenne
- 1 tsp Cumin -- grnd
- 1 Tbsp. Lime Juice
- 1/2 c. Corn Oil
- 1 c. Onion -- diced
- 2 x Anaheim chili peppers -- diced
- 8 ounce Green Chiles -- mild c. Cilantro -- minced
- 8 x Flour Tortillas -- 8" in diameter
- 1 c. Monterey jack cheese -- grated
- 1/2 c. Lowfat sour cream
- 1/2 c. Salsa
- 8 slc Lime
Directions
- Preheat oven to 250 degrees. Sprinkle chili pwdr, cumin, and lime juice over it, mix, and set aside. In a large, non-stick fry pan, heat corn oil over medium heat. Add in yellow onion and peppers and saute/fry till onion is translucent/soft and peppers have softened a little (add in green onion after pepper is softened).
- Transfer the mix to a large bowl. Add in cilantro and chicken and toss to distribute proportionately. Heat remaining corn oil in the same fry pan. While it is heating, divide chicken mix among the 8 tortillas, in the center. Sprinkle 2 tbsp. grated cheese on each tortilla. When the oil is warm
- (not smoking, which's too warm), fold the tortillas in half over the chicken and cook 2 at a time. Press down gently on the tops to seal. Turn when they are golden, about 3 min. Cook till the second half is golden brown and the cheese has melted. As they finish cooking, place the quesadillas on a platter and hold them in the oven till all of them are done.
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