- Two cups of shredded, cooked chicken
- Salsa and sour cream to serve
- A packet of taco seasoning
- A ¼ cup of chopped cilantro
- Four ounces of cream cheese (reduced fat)
- Half a cup of grated cheddar cheese (reduced fat)
- A seven ounce can of diced green chiles
- One and a half cups of grated and divided Monterey Jack cheese
- A ¼ cup of chicken broth
- Four tortillas (burrito size)
- Cooking spray
Begin by placing the cooked chicken in a skillet along with the cream cheese, broth, seasoning, and chiles. Heat everything and stir until thoroughly combined.
After you’ve heated your oven to 400 degrees, spray a 8×12 rimmed baking sheet with cooking spray. Place a pair of tortillas onto the pan, they should cover everything except the very corners of the pan. Grab a scoop of the chicken mixture and spread it evenly across the tortillas, making sure to get the edges. Top off the mixture with a cup of the Monterey Jack cheese. As for the other pair of tortillas, place them on top and tuck in the edges.
Use whatever Monterey Jack and cheddar cheese you have left to top as well as any spice blend you may still have. Bake for about twelve minutes or until the cheese has melted and the quesadilla is sufficiently heated through.
Once it’s ready, remove the quesadilla from the oven and top it off with some cilantro. Cut it up into twelve squares and you’re ready to serve along with the salsa and sour cream.
This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.