| 6 | oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package) |
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | package (11 oz) Old El Paso® flour tortillas for burritos (8 inch; 8 tortillas) |
| Cooking spray |
| 2 | cups finely shredded Colby-Monterey Jack cheese blend (8 oz) |
| 1/4 | cup sour cream |
Serve with...
Fruit in a Cone
Total Time:
10 min
| 1. | Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa. |
| 2. | Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray. |
| 3. | Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa. |
|
| If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken. |
|
| A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas. |
|
| To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla. |
Nutrition Information:
580 ( 280); 32g ( 16g, 2 1/2g); 85mg; 1360mg; 45g ( 0g, 3g); 29g 15%; 0%; 60%; 15% 2 1/2 ; 1/2 ; 0 ; 3 ; 3 3