These are always a hit with the Keene's. If we have leftover tortillas, we take the rest of the cheese and make plain cheese quesadillas, which are great for snacking on with some good chunky spicy salsa!
Recipe is © 2003 ConAgra Foods.
Ingredients
| PAM® Original No-Stick Cooking Spray |
| 12 | ounces boneless skinless chicken breasts, cut into 1/2" chunks |
| 1 | can (10 ounces) Ro*Tel® Mexican Festival Diced Tomatoes with Lime Juice and Cilantro |
| 1 | cup shredded Monterey jack cheese, (4 ounces) |
| 1 | cup shredded Cheddar cheese, (4 ounces) |
| 4 | (10-inch) flour tortillas |
| Directions -
Coat a large skillet with cooking spray. Cook chicken and tomatoes over medium heat about 10 minutes, stirring frequently, or until chicken is no longer pink and liquid is evaporated. Set aside. -
Meanwhile, blend cheeses together and set aside. Place tortillas on flat surface. Spread equal portions of chicken mixture over half of each tortilla within 1-inch of edge. Top each with 1/2 cup cheese blend. Fold other half tortilla over filling to close. -
Clean skillet; coat again with cooking spray. Cook quesadillas over medium high heat about 3 minutes on each side, or until crisp and browned. Cut into wedges and serve.
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© 2003 ConAgra Foods, Inc. Ro*tel is a registered trademark of ConAgra Brands, Inc. All rights reserved.
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