Quick Chicken Quesadillas Recipe

These quesadillas look almost too good to eat. And, you can cook them all at the same time in the oven, instead of waiting for the tortillas to get done in a frying pan!

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/2 teaspoon dried oregano
  • 6 flour tortillas (8 inches)
  • 1/4 cup butter, melted
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Sour cream and guacamole

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

[nutrition-info calories=”477″ calories_fat=”” fat=”26g” sat_fat=”13g” choles=”106mg” sodium=”901mg” carbs=”27g” sugars=”” protein=”31g” fiber=”1g”]

[/nutrition-info]

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Originally Published in Reader's Digest