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Add a photoServings: 12
Ingredients
- 4 x roaster boneless thigh cutlets
- 2 x cloves garlic
- 2 tsp grnd cumin
- 1 tsp salt or possibly to taste
- 1/4 tsp grnd pepper
- 2 Tbsp. vegetable oil
- 2 can (4-ounces each) minced mild green chilies
- 1 x chopped, canned or possibly fresh Jalapeno pepper (optional)
- 16 x flour tortillas (8 inches each)
- 8 Tbsp. chopped fresh coriander (also called cilantro or possibly Chinese parsley), optional
- 1 lb Monterey Jack or possibly Cheddar cheese, grated
- Mexican salsa or possibly slivers of avocado sprinkled with lemon juice,
- minced tomato, and coriander sprigs
Directions
- Cut each thigh into 4 pcs. In container of food processor fitted with steel blade, finely mince garlic. Gradually add in chicken pcs, cumin, salt and pepper; grind to a fine texture.
- In a large heavy, non-stick skillet, heat oil. Add in grnd chicken mix and cook over medium heat, stirring often. Cook for 8 to 10 min or possibly till meat is no longer pink.
- Preheat oven to 3000F. Drain chilies and add in to cooked chicken. Place 8 tortillas on 2 large baking sheets and brush lightly with water. Divide chicken mix among the 8 tortillas, spreading a thin layer almost to the edges. Sprinkle with minced coriander and grated cheese; top with remaining tortillas, pressing down edges to seal. Brush lightly with water and bake for 15 min. Remove from oven and cut each quesadilla into 8 wedges. If you like, serve with Mexican salsa or possibly top with avocado, tomato and coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 126 | 72% |
| Total Fat 14.4g | 18% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.06g | |
| Cholesterol 34mg | 11% |
| Sodium 398mg | 17% |
| Potassium 95mg | 3% |
| Total Carbs 2.66g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.36g | 0% |
| Protein 9.82g | 16% |
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