ngredients:
* 6 boneless, skinless chicken thighs
* 2 tbsp olive oil
* 1 medium onion, chopped fine
* Salt and pepper to taste
* 1 7 oz can chopped green chiles
* 1 tbsp chili powder
* 1 tbsp cumin
* 1/4 tsp cayenne pepper
* 1/2 cup chicken broth
* 2 cups Mexican blend shredded cheese
* 8 flour tortillas
Method
Dice chicken to 1/2 inch cubes. Heat olive oil in saute pan over medium heat. Add chicken, onions and season with salt and pepper to taste. Cook chicken until thoroughly done, stirring often, about 10 minutes. Add chiles, chili powder, cumin, cayenne pepper, chicken broth and mix well. Bring to a boil over medium heat, then reduce heat to low and simmer until liquid is gone. Remove from heat and let cool slightly. Heat large frying pan over medium heat. Place a tortilla flat on a cutting board. Spread a thin layer of cheese on tortilla, then a layer of chicken mixture, then another thin layer of cheese. Each layer should be about 1/4 inch thick. Top with another tortilla. Carefully slide quesadilla from board to frying pan. Check frequently and turn when it begins to brown on bottom. Repeat with each quesadilla. You can also cook using the griddle surface of waffle iron. Serve with your choice of salsa, guacamole, and sour cream.
Notes: May also be served as an appetizer.
Number of servings: 4
