Stir Up Supper with Jenn Hobby - a daily dinner idea!
Quick Chicken Quesadillas Recipe
Recipe from Reader's Digest & Real-Life Notes from Jenn Hobby
2-1/2 cups shredded cooked chicken (Note 1)
2/3 cup salsa (Note 2)
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 (8 ounces) shredded Monterey Jack cheese (Note 3)
Sour cream and guacamole
Preheat your oven to 475.
In a skillet, combine the first six ingredients.(That's the chicken, salsa, green onions, cumin, salt and oregano.) 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 475° for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Yield: 6 servings.
1. If you are cooking chicken for this recipe, double it to save time tomorrow and eat the left overs in a lunch wrap, noodle soup or healthy salad. You can grill it, boil it or sauté it before shredding for this recipe.
2. Spend the extra dollar if you can, on the fresh salsa from the deli- yummy!
3. I like to buy the block and shred it myself! Then there's more cheese left over for sandwiches, omelettes or snacks.
Enjoy! With love, Jenn