Chicken and Cheese Quesadillas
From ern 16 years ago
- 5 minutes to make
- Serves 4
A precooked chicken breast from the deli counter turns this Mexican favorite into a quick and easy lunch or dinner. To make a speedy sauce, mix equal parts sour cream and salsa, then drizzle over quesadillas.
Ingredients
- 1 cup shredded Monterey Jack, divided shopping list
- (8-inch) Atkins BakeryTM tortillas Wraps shopping list
- 8 ounces cooked chicken breast, shredded shopping list
- 2 roasted red bell peppers, patted dry and cut into strips shopping list
- 3 scallions, thinly sliced shopping list
- 2 tablespoons chopped fresh cilantro or parsley shopping list
- 3 tablespoons butter, cut into 4 equal pieces shopping list
- sour cream, salsa, sliced mini bell peppers and jalapeños for garnish shopping list
How to make it
- Divide and spread half of the cheese over 4 tortillas, leaving a 1/2-inch border around edge. Evenly divide and arrange chicken, roasted peppers, scallions and cilantro over cheese. Sprinkle with remaining cheese. Cover each with a tortilla.
- Heat two large nonstick skillets over medium-high heat for 2 minutes. Add one piece of butter to each skillet, and heat until melted. Place one quesadilla in each skillet, and cook for 2 to 3 minutes per side, turning carefully with a wide spatula. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges. Garnish with sour cream, salsa, mini bell pepper and jalapeo
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