Preparation : 20 min; Cook : 4 min per batch
Ingredients
- Nonstick cooking spray
- 4 7- or 8-inch flour tortillas
- 1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces)
- 1 4-ounce can diced green chili peppers, drained
- 1 18-ounce tub refrigerated shredded chicken with barbecue sauce (2 cups)
- 1 cup bottled salsa
- 1/4 cup dairy sour cream
- 1/4 cup sliced green onions
Directions
1. Coat one side of each tortilla with cooking spray. Place sprayed sides down on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with chili peppers and barbecued chicken. Fold tortillas in half, pressing gently.
2. Heat a 10-inch nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onions. Makes 4 main-dish servings.
No comments:
Post a Comment