Finger Foods and Appetizers: Chicken Quesadilla Sandwiches
My friend Donna has some great recipes that she is sharing in preparation for Super Bowl Sunday. Everyone that I know appreciates a tasty quesadilla, so I thought I would pass her recipe along.
Finger Foods and Appetizers: Chicken Quesadilla Sandwiches
Here is another recipe from Pillsbury.com/recipes. This is the last one for this week. I haven't quite decided on a focus for next week yet. Any suggestions? Crockpot meals? Fondues? Snacks? I would love to have your input! (Meantime, I'll start looking through my recipe "book". It's really just a folder!) More playoff games this weekend, so there's still time to practice the recipes you like before the BIG GAME!
Prep Time: 55 minutes
Total Time: 55 minutes
Makes: 4
Ingredients:
1 1/2 cups shredded deli rotisserie chicken ( from 2- to 2 1/2 lb chicken)
1/4 cup chopped fresh cilantro
1/2 teasponn ground cumin
1 package (11.5 oz) Old El Paso flour tortillas for burritos (8 tortillas)
Cooking spray
1 cup shredded Monterey Jack cheese (4 oz)
1 can (4.5 oz) Old El Paso chopped green chiles, drained
Old El Paso Thick 'n Chunky salsa, if desired
Directions:
1. In small bowl, mix chicken, cilantro and cumin.
2. Spray 1 side tortilla with cookin spray, place sprayed side down in skilled. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chiles to within 1/2 inch of edge of tortilla. Top with another tortilla, spray top of tortilla with cooking spray.
3. Cook over medium-high heat 4 to 6 minute, turning after 2 minutes, until light golden brown. Repeat with remaining tortillas, chicken mixture, cheese and chiles. Cut quesadillas into wedges. Serve with salsa.
(Recipe and photo courtesy of Pillsbury.com/recipes.)
Donna Foerster
The Foerster Team
Rocky Mountain Real Estate Advisors
720-530-5554 (cell)
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