Monterey Jack Chicken Quesadillas
Quesadillas are so quick and easy to prepare, and this recipe is no exception. Using canned chicken, shredded cheese and prepared salsa ensure great taste and convenience.
Ingredients
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
0.5 cup shredded Monterey Jack cheese
2 tablespoons chopped green chiles
0.125 teaspoon chili powder
4 (8-inch) flour tortilla, warmed
0.5 cup Pace® Chunky Salsa
0.25 cup sour cream (optional)
0.5 cup shredded Monterey Jack cheese
2 tablespoons chopped green chiles
0.125 teaspoon chili powder
4 (8-inch) flour tortilla, warmed
0.5 cup Pace® Chunky Salsa
0.25 cup sour cream (optional)
Instructions
Heat the oven to 400°F. Stir the chicken, 1/4 cup cheese, chiles and chili powder in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture onto half of each tortilla to within 1/2-inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
Bake for 5 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream, if desired.
Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture onto half of each tortilla to within 1/2-inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
Bake for 5 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream, if desired.
Monterey Jack Chicken Quesadillas
Quesadillas are so quick and easy to prepare, and this recipe is no exception. Using canned chicken, shredded cheese and prepared salsa ensure great taste and convenience.
Directions
Print
Heat the oven to 400°F. Stir the chicken, 1/4 cup cheese, chiles and chili powder in a medium bowl.Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture onto half of each tortilla to within 1/2-inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.Bake for 5 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream, if desired.
Ingredients
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained0.5 cup shredded Monterey Jack cheese2 tablespoons chopped green chiles0.125 teaspoon chili powder4 (8-inch) flour tortilla, warmed0.5 cup Pace® Chunky Salsa0.25 cup sour cream (optional)
Chicken Drunken Noodles
You might expect to find some sort of alco...
Chicken in Mushroom Sauce
This flavorful skillet dinner fits right i...
Ham & Cheese Chicken Parmesan
Just when you thought chicken Parmesan cou...
Thai Noodles & Chicken
The combination of peanut butter, soy sauc...