creamy, cheesy, chicken quesadillas
Many nights in high school I would eat dinner at my friend’s house. They made the best chimichangas and they were served up along side homemade chips. The best homemade chips you will find! The other night I made the chimichangas and thought fondly of my high school days and the many nights spend around their table. As I was cooking up the chicken this time around I thought, “Why not turn this filling into quesadillas?” So I made the filling, put it in the fridge for the next night and set out to make quesadillas. And boy were they good! The sauce is the perfect balance of creamy and cheesy and the crisp shell is the perfect complement to the soft ingredients inside. These make for a great quick dinner or perfect for an appetizer for a night of mexican food. I hope you enjoy this yummy, quick meal. I know my whole family does.
- 8-12 tortilla shells
- 2 cups shredded chicken
- 1/2 can diced green chiliis
- 1/2 cup butter
- 1/2 cup flour
- 1 1/2 cups milk, warmed
- 1/8 teaspoon paprika
- small pinch of cayenne pepper
- salt and pepper to taste
- 1 cup shredded cheese, divided
Make a roux by melting your butter over medium heat. Whisk in your four. Constantly whisk for about a minute. Add in your warmed milk. Whisk until the sauce thickens. Mix in your spices, green chilies, and 1/2 cup cheese. At this point you may need to add in a little water to thin out the sauce a bit. Mix in your chicken.
Heat a frying pan over medium heat. Add a little butter to the pan. Place a tortilla down. Then a layer of your chicken mixture, and then some more cheese. Place another tortilla on top. Cook on each side until the shell is golden brown. Cut and serve.
These are great served with chips, refried beans, sour cream, and guacamole. Mmm.