Name: Chicken and Jalapeño Quesadillas
Yield: Serves 2; can be doubled
Ingredients: 4 9-inch-diameter (burrito size) jalapeño- or other chili-flavored flour tortillas; Vegetable oil; 1 1/2 cups (packed) shredded Mexican-blend cheeses; 1 1/2 cups (packed) shredded Mexican-seasoned or other purchased roasted chicken; 1/4 cup chopped fresh cilantro

This recipe can be prepared in 45 minutes or less.

Guacamole (there are many kinds in the freezer section these days) and a new sweet fruit salsa are good accompaniments to these quesadillas. (The quesadillas make good use of shredded mixed cheeses and pre-seasoned, precooked chicken.) Have sliced oranges and red onions atop romaine for a salad, and buy flan or vanilla pudding to top off the meal.

Recipe notes

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