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