Quick Chicken Quesadillas

By carvalhohm

Ingredients

• 6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
• 1/2 cup Thick 'n Chunky salsa
• 1 package (11 oz) 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

Details

Servings 4
Cooking time 25mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.

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.

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.

If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.

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.

Serving Size: 1 Quesadilla Calories580 ( Calories from Fat280), Total Fat32g (Saturated Fat16g, Trans Fat2 1/2g ), Cholesterol85mg Sodium1360mg Total Carbohydrate45g (Dietary Fiber0g Sugars3g ), Protein29g