Dinner
Quick Chicken Quesadillas
Description
If you've been on the hunt for an easy chicken and cheese quesadilla recipe, congratulations—you've found it! With a few simple shortcut ingredients, you can have warm, cheesy and easy chicken quesadillas on the table in less than half an hour. Talk about a fuss-free dinner!
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
Directions:
- Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
- 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.
- 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.
