Chicken Quesadillas

By amberwherley

Ingredients

• 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

Details

Servings 4
Preparation time 25mins
Cooking time 50mins

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.