In the case of this recipe for quesadillas to share, the trick is to make it look better and make it as user-friendly as possible. I mean, face it flower shaped, it always wins. Small flowers, we like it too much! With that, good meal and good sharing of forks.
° 3 cups shredded cooked chicken
° Canola oil
° 1 ½ onion, finely chopped
° 2 red peppers, finely chopped
° 1 jalapeno, white flesh and seeds removed, finely chopped
° 3 cups grated orange cheddar cheese
° 2 cups Monterey Jack, grated
° 1 cup of grated mozzarella
° 1/3 cup cream cheese
° Salt and pepper
° Chopped cilantro, to taste
° 13 small tortillas
Preheat the oven to 350 F.
In a pan, heat a little oil.
Cook the onions, peppers and jalapeno for 5 minutes. Reserve.
Store ¼ cup of Monterey Jack and cheddar cheese in a bowl.
In another bowl, combine the chicken, remaining cheese, cream cheese, onion and peppers. Salt and pepper. Add cilantro to taste.
Divide the mixture between the 14 tortilla buns. Roll the buns and cut them in half.
Place breads, cut side down, in a pan sprayed with nonstick spray. Make a ball of foil in the center to save space for your salsa pot and prevent the tortillas from falling out during baking.
Bake for 26 minu .
Remove the pan from the oven, remove the foil ball and place the bowl of salsa in it. Garnish with cilantro.
Serve directly in the skillet with salsa only or with guacamole and sour cream.