Green onions go in to this classic quesadilla but feel free to use any type of onion you have on hand.
Plus: More Chicken Recipes
1/2 pound boneless, skinless chicken breast
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
Eight 8-inch flour tortillas
6 ounces cheddar cheese, grated
4 to 5 green onions, diced
How to Make It
In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces, season with salt and pepper and set aside.
Spread half of the cheese on 4 tortillas. Top with the chicken and green onions. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with remaining tortillas.
Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.
salsa, guacamole, and/or sour cream.
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