View Full Version : MEXICAN --Chicken & Cheese Quesadillas

11-26-2003, 05:55 PM
Chicken & Cheese Quesadillas


2 boneless, skinless chicken breast halves, chopped
1 can (10 oz.) diced tomatoes and chili peppers
4 flour tortillas (10-inch)
1 cup each shredded monterey jack cheese and cheddar cheese, blended
Cooking spray


1.Spray 2 large skillets with cooking spray. In one skillet, cook chicken with rotel for about 10 minutes or until chicken is no longer pink and liquid has reduced; set aside.
2.Lay tortillas on a flat work surface. Spread 1/4 of the chicken mixture over half of each tortilla, within 1-inch of edge.
3.Top chicken mixture with 1/2 cup cheese blend. Fold the other half of the tortillas over filling to close.
4.Heat the second skillet over medium heat. Cook quesadillas until slightly crisp, about 3 minutes per side. Cut each quesadilla into wedges.
5.Serve with sour cream and guacamole, if desired.

Makes 4 Servings.
Preparation time: 15-20 minutes