Serves: 4
Total Calories: 458

3/4 pound chicken tenders (tenderloin pieces)
1/4 teaspoon salt, or to taste
1 tablespoon vegetable oil
1/3 cup finely chopped onion
1/4 cup prepared thick and chuncky salsa
8 (6- or 7-inch) flour tortillas
1 cup grated Monterey Jack cheese
Additional oil for frying

1. Sprinkle the chicken tenders with salt. Heat the oil in a skillet over medium heat, and sauté the chicken, turning 2 to 3 times, until golden brown, about 3 to 4 minutes. Remove the chicken to a plate. Add the onion to the skillet, and cook 2 minutes. Remove the pan from the heat and stir in the salsa. With clean fingers, shred the chicken into strips, and mix with the onions and salsa.

2. To assemble the quesadillas, place 4 of the tortillas on a flat surface, and sprinkle each with about 2 tablespoons of the cheese. Layer with the chicken and the remaining cheese. Top with remaining tortillas. In a clean medium skillet, heat about 2 teaspoons oil over medium heat. Fry the quesadillas, 1 at a time, 1 to 2 minutes, or until lightly browned. Carefully lift the quesadilla with a wide spatula, and turn. Fry the second side until lightly browned, about 1 minute. Add additional oil to the pan, as needed, for each quesadilla. Cut into quarters and serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 458
Calories from Fat: 168

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