EASY CHICKEN QUESADILLA RECIPES

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QUICK CHICKEN QUESADILLAS RECIPE - BETTYCROCKER.COM



Quick Chicken Quesadillas Recipe - BettyCrocker.com image

With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 6

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:

  • 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.

Nutrition Facts : Calories 580 , CarbohydrateContent 45 g, CholesterolContent 85 mg, FatContent 3 , FiberContent 0 g, ProteinContent 29 g, SaturatedFatContent 16 g, ServingSize 1 Quesadilla, SodiumContent 1360 mg, SugarContent 3 g, TransFatContent 2 1/2 g

QUICK CHICKEN QUESADILLAS RECIPE - BETTYCROCKER.COM



Quick Chicken Quesadillas Recipe - BettyCrocker.com image

With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 6

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:

  • 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.

Nutrition Facts : Calories 580 , CarbohydrateContent 45 g, CholesterolContent 85 mg, FatContent 3 , FiberContent 0 g, ProteinContent 29 g, SaturatedFatContent 16 g, ServingSize 1 Quesadilla, SodiumContent 1360 mg, SugarContent 3 g, TransFatContent 2 1/2 g

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