- 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
Step 1 Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
Step 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.
Step 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.
NutritionCalories580(Calories from Fat280),Total Fat32g(Saturated Fat16g,Trans Fat2 1/2g),Cholesterol85mgSodium1360mgTotal Carbohydrate45g(Dietary Fiber0g Sugars3g),Protein29g;% Daily Value*:Vitamin A15%;Vitamin C0%;Calcium60%;Iron15%; Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat; Carbohydrate Choices:3
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsIf you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.
A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas.
To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.