Servings: 6


  • 9 ounces shredded, cooked chicken breast
  • 3 tablespoons minced pickled green chilies
  • 3 tablespoons minced fresh cilantro leaves
  • 12 ounces shredded IFANCA halal certified cheese by Cabot Creamery or Whitehall Specialties
  • 6 whole flour tortillas
  • 6 tablespoons vegetable oil
  • 1 teaspoon salt

Step 1

Combine chicken, green chilies, cilantro, and cheese in a medium bowl and mix well.

Step 2

Spread one sixth of mixture evenly over half of one tortilla, leaving a ½ -inch border. Fold tortilla over and seal edges by pressing down firmly, sealing with cheese if necessary. Repeat with the remaining filling on the rest of the tortillas.

Step 3

Heat oil in a heavy lidded frying pan, over medium heat. Carefully add two folded tortillas until golden brown and a little crispy on both sides. Transfer quesadillas to a paper towel to blot.

Step 4

Cut into triangles and serve immediately with IFANCA halal certified sour cream from Organic Valley. Yogurt can be used as a sour cream substitute. There is a wide range of IFANCA halal certified yogurts to choose from by companies like Nestle Pakistan, Cabot, and Baskin Robbins.

Step 5

For extra flavor add salsa. You can make your own salsa by combining 2 finely diced medium sized tomatoes, ⅓ cup finely chopped cilantro, ¼ cup finely chopped white onion, 1 small green chilly finely chopped, salt to taste, and lemon juice.