|
Put the chicken in a pan and add enough water just to cover it.
Bring the water to a boil and cook the chicken until you can shred it with a fork.
Take the chicken out of the water, shred it and put it to one side, keeping the water.
Heat the oil over a medium heat in a skillet, and then add the onion. Cook until transparent.
Add the picante sauce, the shredded chicken and ½ cup of the chicken water.
Turn the heat down to low and simmer the mixture until the sauce thickens.
This should take 30 minutes.
Take the pan off the heat and sprinkle the Monterey Jack cheese over the mixture.
Divide the cheesy chicken between the flour tortillas, doubling each one over to make semicircles.
Fry them, 1 or 2 at a time, in a pan with a bit of olive oil.
They will turn golden brown in a minute or two.
Garnish the quesadillas with the sliced olives, and serve with sour cream, and your favorite salsa for dipping.We suggest either a homemade salsa with one of our sister site's salsa recipes or Paul Newman's Pineapple Salsa is a great choice for a commercially produced salsa.
(Serves 8)
|
