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Mexican Chicken Quesadillas
Nb persons: 4
Yield:
Preparation time:
Total time:
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8 8-inch tortillas. 3 tbsp vegetable oil | |
1 C | refried beans. 1 tbsp mccormick's taco seasoning |
1 12.5 oz can | kirkland signature chunk breast of chicken, drained |
4 | green onions, sliced. 1/4 C sliced black olives |
Fresh salsa. Sour cream
Heat griddle or large skillet to 375 degrees. Brush oil on 1 side of each tortilla. Lightly spread refined beans on other side of 4 tortillas. Place tortilla, oil side down, on hot griddle. In separate saucepan, saute chicken in 1 tbsp. Vegetable oil and taco seasoning until warm. Top tortilla in griddle with chicken, salsa, green onions, and olives. Place second tortilla, oil side up, on top of chicken mixture. Cook until the bottom is lightly browned and chicken mixture is heated through. Repeat with remaining tortillas. To serve, cut each quesadilla into quarters and serve with salsa and sour cream. Makes 4 servings.
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