Ingredients
6
oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Cooking spray
2
cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4
cup sour cream
Preparation
Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
