New School Chicken & Cheese Quesadilla
New School Quality American Cheese
2
10 minutes
Lunch, Dinner
Ingredients
- 2 large flour tortillas
- 6 oz. cooked chicken breast, sliced or shredded
- 4 oz. shredded New School American Cheese
- ¼ cup sautéed peppers and onions, optional
- 1 teaspoon butter or olive oil
- Salsa, for serving
- Guacamole or Greek yogurt, for serving
Directions
Build the quesadilla: Lay one tortilla on a clean work surface. Sprinkle half of the New School American Cheese evenly over the tortilla.
Add the filling: Top with the chicken and peppers and onions, if using. Sprinkle the remaining cheese over the top.
Close it up: Top with the second tortilla and gently press down.
Get it golden: Melt the butter in a large skillet over medium heat. Add the quesadilla and cook for 3–4 minutes, or until the bottom is golden brown and crisp.
Flip and finish: Carefully flip the quesadilla and cook for another 3–4 minutes, until the second side is golden and the cheese is completely melted.
Serve: Transfer to a cutting board, let rest for a minute, then slice into wedges.
Dip away: Serve with salsa, guacamole, or Greek yogurt.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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