Dinner ready in 25 minutes! Enjoy grilled chicken quesadillas made with Old El Paso® flour tortillas. Perfect if you love Mexican cuisine.
cups shredded cooked chicken
cup chopped fresh cilantro
Old El Paso™ flour tortillas (8 inches in diameter)
cup shredded Monterey Jack cheese (4 ounces)
can (4.5 ounces) Old El Paso™ chopped green chiles, drained
Old El Paso™ Thick ‘n Chunky salsa, if desired
Heat coals or gas grill for direct heat. Mix chicken and cilantro.
Place 1 tortilla on 30x18-inch piece of heavy-duty aluminum foil. Top with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies. Top with another tortilla. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam.
Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.
Cut quesadillas into wedges. Serve with salsa.
Use deli roasted chicken if you don't have leftover cooked chicken on hand.
For a super-quick side dish, combine hot cooked rice with salsa or with melted process cheese spread. Top with sliced ripe olives and chopped green onions for a festive look.
If you don't want to heat up the grill, cook the filled tortillas in a 10-inch skillet over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:3 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.