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Prep 25min
Total25min
Servings4
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Ingredients
6
oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2
cup thick & chunky salsa
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Cooking spray
2
cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4
cup sour cream
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Steps
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 on work surface. 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 in 10-inch nonstick skillet 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.
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Make your Quick Chicken Quesadillas in a large flat skillet or on a pancake griddle. Be sure that the surface is non-stick so the quesadillas come off easily.
Serve your easy quesadillas with not only the sour cream, but also salsa, salsa verde or guacamole.
If you can't find the refrigerated seasoned chicken called for in this easy chicken quesadilla recipe, substitute 1 1/2 cups cooked chicken, cut into bite-size pieces.
If you have them on hand, sprinkle 1 tablespoon each chopped tomato, green onion, and ripe olives on the cheese and chicken before cooking.
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