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Chicken Quesadillas

Prep 10 min
Total 25 min
Servings 4

Dinner ready in 25 minutes! Enjoy grilled chicken quesadillas made with Old El Paso® flour tortillas. Perfect if you love Mexican cuisine. MORE+ LESS-

By Betty Crocker Kitchens

October 14, 2010

Ingredients

cups shredded cooked chicken

1/4

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

Steps

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1

Heat coals or gas grill for direct heat. Mix chicken and cilantro.
2

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.
3

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.
4

Cut quesadillas into wedges. Serve with salsa.

Expert Tips

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.