March 28, 2013
Simple Mexican weeknight fare. [Photograph: Yvonne Ruperti]
Notes:Use cooked chicken to get this on the table in under 30 minutes. The consistency of the salsa can be moist, but if too watery, set in a strainer to drain before using. The salsa should not be made ahead. When flipping the quesadillas, stick a spatula under the bottom and place your hand on top to gently flip the quesadilla in one piece.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Ea
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