Chicken Broccoli Quesadilla
Servings: 2 regular-size or 14 mini-quesadillas
Ingredients
- ½ pound cooked chicken breasts, chopped fine
- ¾ pound cubed jalapeno Monterey Jack cheese
- ½ cup quick-cooked broccoli florets
- ½ cup chopped cilantro
- 2 green onions, cut thin
- 2 Roma tomatoes, seeded and cut fine
- Whole wheat or regular tortillas, cut into mini rounds or left whole
- Spicy aioli (optional)
Instructions
- In a food processor, pulse the chicken, cheese, and broccoli until they just combine, but not so long that they turn into a gooey mess.
- Move to a bowl, and stir in the cilantro, green onions, and tomatoes.
- Place the filling inside the tortillas, whichever size you are using. If you are making mini-quesadillas, saute to order. For regular-size, grill or saute until the tortilla is crispy brown and the cheese is melted.
- Serve with a dollop of spicy aioli (optional).