Recipes

• 2 Fast Classics Flame Roasted Chicken Breasts
• 2 1/2 cups shredded Hiland Cheddar Cheese, divided use
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup Head Country Garden Rich Salsa
• 2 tbsp. diced green chiles
• 1 sp.t chili powder
• 10 small (fajita or soft taco size) flour tortillas
• 1 tbsp. Hiland Butter
• 1 tbsp. vegetable oil

Instructions

Cook chicken breasts in microwave according to package directions; dice. In medium bowl, combine diced chicken, 1 cup of cheddar cheese, onion, salsa and chili powder. Melt butter with oil in a large skillet over medium-high heat. Place 1 tbsp. shredded cheddar cheese on a tortilla; spread about 1/4 cup of chicken mixture over cheese, then top with another tablespoon or shredded cheese. Top with another tortilla; press together. Fry until lightly browned, then carefully turn over and brown other side. Repeat with remaining tortillas and mixture. Cut each quesadilla into quarters for serving. Enjoy!

Tip:  As each quesadilla is cooked, transfer to a baking sheet.  Keep warm in a pre-heated 250-degree oven.

Serving suggestion: Serve with sour cream, Cilantro Sour Cream (recipe follows), guacamole, and plenty of Head Country Garden Rich Salsa. Garnish with thinly sliced green onions.

Filed Under

• Poultry