Simple
Chicken Quesadillas
SUBMITTED by Debra Rohrer, LDN Food Editor
6 (10-in.) burrito-size flour tortillas
3+ tablespoons Santa Fe PHILADELPHIA Cooking Creme
6 oz. package Tyson chicken breast strips, broken up in pieces
8 oz. package shredded Mexican blend cheese
Guacamole, sour cream and salsa
To make 6 quesadillas: divide and spread cooking creme over one
side of each 6 tortillas. Divide and top each with chicken and
cheese only on one half. Fold over tortilla, Heat large
non-stick skillet over medium high heat. Spray outside surface
of each tortilla with nonstick cooking spray. Cook each tortilla
4-6 minutes or until lightly browned, flipping over once during
cooking.
Cut each tortilla into 4 wedges. Serve with guacamole, sour
cream and salsa.
Note: I made fresh guacamole by mashing a couple avocados then
adding a dollop of sour cream, splash of lime juice, salt,
pepper and small amount of grated onion.
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