Instructions

• Preheat the oven to 225°F and place a baking sheet inside to keep finished quesadillas warm.
• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Season the bite-sized chicken pieces with salt and pepper.
• Add the chicken to the skillet and cook, stirring occasionally, until no longer pink, about 8 minutes.
• Sprinkle the taco seasoning and the flour over the chicken and stir to coat evenly.
• Pour in the chicken stock and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 minutes.
• Use a slotted spoon to transfer the cooked chicken to a medium bowl. Pour the remaining pan sauce into a separate bowl. Set both bowls aside.
• Wipe the skillet clean (or use a separate nonstick skillet) and heat it over medium. Add 1 tablespoon vegetable oil (use about 1 tablespoon per quesadilla as needed).
• Place one tortilla in the hot skillet. Assemble the quesadilla in this order on the tortilla: a portion of shredded cheddar, a sprinkle of chopped scallions, an even portion of the cooked chicken, a couple spoonfuls of the reserved pan sauce, a couple spoonfuls of the green enchilada sauce, and a small spoonful of the chopped green chiles. Press one garlic clove over the assembled ingredients using a garlic press; if you don't have a press, mince garlic and sprinkle a small amount (about 1/4 teaspoon) over the top. Finish with more cheddar and top with a second tortilla. (Divide the chicken, cheese, scallions, sauce and chiles evenly among the 4 quesadillas.)
• Using a spatula and steady pressure on the top tortilla with your hand or the spatula, flip the assembled quesadilla so it cooks on the other side.
• Cook the quesadilla until golden brown and the cheese is melted, flipping as needed so both sides are nicely browned (about 2–3 minutes per side). Add more vegetable oil to the skillet between quesadillas if needed.
• Transfer the cooked quesadilla to the preheated baking sheet and keep warm in the oven. Repeat steps 8–11 to make the remaining 3 quesadillas.
• When all quesadillas are cooked and warm, cut each into fourths and serve with restaurant-style salsa and sour cream.