Chicken Quesadillas With Roasted Tomatillo Salsa - cooking recipe

Ingredients

8 ounces fresh tomatillos or 8 ounces cherry tomatoes, husked and rinsed
2 fresh serrano chilies
1/2 small white onion, chopped
3 tablespoons fresh cilantro leaves
1 lime, juice of
1 pinch salt
4 flour tortillas (12-inch wide)
3 1/2 shredded cooked chicken, seasoned to taste
2 1/2 cups of shredded cheddar cheese
1 tablespoon canola oil, for oiling pan
1 tablespoon sour cream (optional)
1 tablespoon guacamole (optional)

Preparation

Preheat broiler.
On a baking sheet, place tomatoes and chiles.
Broil turning once halfway, until slightly charred, about 5 to 7 minutes.
Discard chile stems.
In blender or food processor combine tomatoes, chiles, onion, cilantro, lime juice and salt.
Puree until well blended, set aside.
Heat large skillet over medium heat.
Place tortillas one by one in skillet and toast until puffed and very lightly browned, about 1 minute per side.
Lay tortillas on flat work area.
On half of each tortilla, place 1/4 chicken, 1/4 cheese and about 2 tbsp of the salsa.
Fold tortillas in half.
In lightly oiled skillet or grill pan over medium heat, cook quesadilla until crisp and golden brown on both sides, about 1 to 2 minutes per side.
Add more oil if necessary before cooking the remaining quesadillas.
Transfer to cutting board and cool slightly
Slice into wedges and top with remaining salsa, sour cream and guacamole, if desired.