Ingredients
4 c. chicken strips
1 tsp. chili powder
1 Tbsp. butter
1/2 c. chopped green onion
1 c. Monterey Jack shredded cheese
6 flour tortillas
sour cream and guacamole (optional)
Method
Sources
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Large oval platter — family-style serving, holiday meals, presentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Humidity-controlled cheese storage — keep artisan cheese perfect
Large olive wood salad bowl — toss and serve at the table
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Large oval platter — family-style serving, holiday meals, presentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Humidity-controlled cheese storage — keep artisan cheese perfect
Large olive wood salad bowl — toss and serve at the table
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Saute chicken with butter and chili powder until heated through and brown. Coat a large nonstick skillet with nonstick cooking spray. Heat to medium heat. Place 1 tortilla in skillet. Spread 3/4 cup chicken mix over half of tortilla. Add enough cheese and onion to cover chicken. Fold over and cook 1 minute until brown. Turn and cook other side. Repeat to prepare remaining quesadillas. Cut into wedges. Serve with sour cream and guacamole.