Source: dLife

American-made Mexican cheese quesadillas.

Servings

4 oz Chile Peppers, green, whole , seeded and diced (or one medium Anaheim chile pepper)
1.5 cup Cheese, monterey jack, shredded (or asadero, Chihuahua queso quesadilla)
6 Tortilla, flour, ready to bake, 7" to 8"
8 oz cooked chicken breast , shredded (about 1 cup)
1 small tomato , seeded and chopped (1/2 cup)
3 tbsp fresh chopped green onion
1 tbsp cilantro, ground (or fresh oregano, or basil)
1 Guacamole (optional)
0.5 cup Salsa (optional)
1 tbsp fresh cilantro (optional)

1 Halve pepper lengthwise if using the Anaheim chile pepper. Remove the membrane and seeds, and cut the pepper halves into thin slivers.
2 Over half of each tortilla sprinkle 1/4 cup of the shredded cheese.
3 Sprinkle on the pepper slivers or canned green chile peppers, chicken, tomato, green onions, and snipped cilantro, oregano, or basil. Pressing gently, fold each tortilla in half.
4 Cook quesadillas 2 at a time on a large skillet or on a griddle for 3 to 4 minutes or until lightly browned over medium heat.
5 Place quesadillas on a baking sheet after removing from the skillet. Place in a 350° oven to keep warm.
6 Take remaining tortillas and repeat.
7 Cut quesadillas in half to serve. Serve with salsa and Guacamole, if desired decorate with cilantro leaves. Serves 12

To make guacamole: (optional) Mash 2 medium ripe seeded and peeled avocados in a medium bowl with 1 tablespoon of lemon juice (mixture will be lumpy). Combine 1 small chopped seeded tomato, 1/2 cup chopped onion, 2 tablespoons snipped cilantro, and 1 or 2 seeded and finely chopped serrano or jalapeno peppers in a food processor bowl or blender. Cover mixture and blend or process until it is finely chopped. Stir tomato mixture into mashed avocados, add 1/4 tsp salt and transfer to a serving bowl.