Feeding a family is a snap with this dinner that's on the table in less than 30 minutes.
Ingredients
Quesadillas
350g cooked chicken, shredded
175g Old El Paso™ Thick 'n Chunky Salsa
1 pack Old El Paso™ Super Soft Regular Flour Tortillas (8 count)
Cooking spray
225g Cheddar cheese, grated
To Serve
Soured cream
Old El Paso™ Thick 'n Chunky Salsa
Instructions
Mix the chicken and salsa in small bowl.
Mist 1 side of each tortilla with cooking spray. Place the misted side down in a large (25cm) non-stick frying pan. Sprinkle about 25 grams of cheese over the tortilla. Layer with 1/4 of the chicken mixture and sprinkle with an additional 30g of cheese. Top with another tortilla then mist the top of the tortilla with cooking spray.
Cook uncovered over medium heat for 2 minutes each side, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. Cut each quesadilla into wedges and serve with soured cream and additional salsa.
Expert Tips
To make Quick Chicken and Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.
