Chicken Quesadillas

By dette

This recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish.—Linda Wetzel, Woodland Park, Colorado

Ingredients

• 2-1/2 cups shredded cooked chicken
• 2/3 cup salsa
• 1/3 cup sliced green onions
• 3/4 to 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 6 flour tortillas (8 inches)
• 1/4 cup butter, melted
• 2 cups shredded Monterey Jack cheese, 8 ounces
• Daisy Brand® Sour Cream and guacamole

Details

Servings 6
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.

Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.

Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.

Yield: 6 servings.

Nutritional Facts
1 serving (1 each) equals 477 calories, 26 g fat (13 g saturated fat), 106 mg cholesterol, 901 mg sodium, 27 g carbohydrate, 1 g fiber, 31 g protein.