Good for lunch too!

 Quesadillas Ingredients:

• 2 boneless, skinless chicken breast halves
• 10 flour tortillas (7-8 inches)
• 2 c Queso Fresco, shredded (½ lb)
• Olive oil
• Salt and pepper
• Emerald Sauce
• Vegetable oil

Quesadillas Instructions:

1. Flatten chicken breasts between sheets of wax paper until less than 1/2-inch thick.
2. Season with salt and pepper.
3. Heat 1 tablespoon olive oil in a medium skillet and saute chicken breasts untilbrowned, about 3 minutes a side.
4. Transfer to a heatproof dish and place in oven until cooked through and internaltemperature is 175 degrees, about 10 minutes.
5. Remove from oven and let rest on cutting board for 5 minutes.
6. Shred chicken.
7. On half of each tortilla place 2 tablespoons of the Queso Fresco.
8. Top with some chicken.
9. Drizzle with Emerald Sauce.
10. Top with another tablespoon of Queso Fresco.
11. Fold over the top of the tortilla.
12. Brush each side with vegetable oil.
13. Cook each tortilla in a skillet until lightly browned on each side and crispy.
14. Place on a baking sheet.
15. Reheat in 350° oven for 10 minutes.
16. To serve: Cut each quesadilla into 4 wedges and drizzle with Emerald Sauce.

Emerald Sauce Ingredients:

• 1/4 c chopped fresh ginger
• 3/4 c chopped green onion
• 2 tap salt
• 1 c vegetable oil

Emerald Sauce Instructions:

Combine all ingredients in a blender or food processor and puree.

Serves: 40 piece

Source: sportsglutton.com