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Prepare time: 25 min
Total: 25 min
Servings: 4

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
  • 1/2 cup Old El Paso™ Thick ‘n Chunky salsa
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
  • Cooking spray
  • 2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
  • 1/4 cup sour cream

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 in 10-inch nonstick skillet. 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 uncovered 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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