Cheesy Chicken Quesadillas
This celebration of South-of-the-Border flavors, with shredded rotisserie chicken, cheese, cilantro, and chunky salsa sandwiched between flour tortillas, works great for a quick, all-in-one meal or delicious appetizer.
Ingredients
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 2 cups shredded deli rotisserie chicken (without skin)
- 2 cups shredded Cheddar-Monterey Jack cheese (8 oz)
- 1/4 cup chopped fresh cilantro
- 2 teaspoons oil
- 1/4 cup ranch dressing
- 1/2 cup thick & chunky salsa
- 1 tablespoon chopped fresh cilantro
Instructions
- 1
On 4 tortillas, layer chicken, cheese and 1/4 cup cilantro. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon oil.
- 2
Heat 12-inch nonstick skillet over medium heat. Place 1 quesadilla in skillet oil side down; brush top side with about 1/2 teaspoon oil. Cook about 1 minute or until light golden brown.
- 3
Carefully turn quesadilla; cook 1 minute longer or until golden brown. Repeat with remaining quesadillas. Drizzle quesadillas with dressing and salsa. Sprinkle with 1 tablespoon cilantro. To serve, cut into wedges.
Cook it from the original
This recipe comes from oldelpaso.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on oldelpaso.com