Lunch: Chicken-Chile Quesadillas
Layer classic Southwestern ingredients plus time-saving rotisserie chicken and prepared salsa for these quick-grilled tortilla triangles.
Ingredients
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
2 cups finely shredded Mexican cheese blend (8 oz)
2 cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup sliced green onions (4 medium)
2 tablespoons butter or margarine, melted
1 cup Old El Paso™ Thick 'n Chunky salsa
Instructions
Top one half of each tortilla with cheese, chicken, green chiles and onions. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
