This celebration of South-of-the-Border flavors, with shredded rotisserie chicken, cheese, cilantro, and chunky salsa sandwiched between flour tortillas, works great for a quick, all-in-one meal or delicious appetizer.
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
cups shredded deli rotisserie chicken (without skin)
cups shredded Cheddar-Monterey Jack cheese (8 oz)
cup chopped fresh cilantro
cup ranch dressing
cup Old El Paso™ Thick ‘n Chunky salsa
tablespoon chopped fresh cilantro
On 4 tortillas, layer chicken, cheese and 1/4 cup cilantro. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon oil.
Heat 12-inch nonstick skillet over medium heat. Place 1 quesadilla in skillet oil side down; brush top side with about 1/2 teaspoon oil. Cook about 1 minute or until light golden brown.
Carefully turn quesadilla; cook 1 minute longer or until golden brown. Repeat with remaining quesadillas. Drizzle quesadillas with dressing and salsa. Sprinkle with 1 tablespoon cilantro. To serve, cut into wedges.
After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. The cilantro is delicious in these quesadilla but it can be omitted if your family does not like it.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.