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Prep/Cook Time: 25 minutes
Servings: 16
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Ingredients
1 PERDUE® Oven Roasted Rotisserie Chicken
meat cut into 2-3 inch strips
3 tablespoons fresh basil, coarsely chopped
1/2 teaspoon dried thyme
1 teaspoon lime juice
1/4 teaspoon black pepper
Salsa:
1/2 cup onion, chopped
1 large tomato, chopped
1 Serrano chili pepper, seeded and minced
1/3 cup cilantro leaves, chopped
1 tablespoon lime juice
1/4 teaspoon salt
4 flour tortillas (10 inch size)
1/4 cup sour cream
1/2 cup grated mozzarella cheese
Instructions
- In medium bowl, combine strips of chicken, basil, thyme, lime juice and black pepper. Set aside for 10 – 15 minutes.
- In medium bowl, make salsa by combining onion, tomato, chili pepper, cilantro, lime juice and salt. Toss gently and set aside.
- Place 1 tortilla in heavy nonstick skillet over medium low heat. Place half of chicken mixture on tortilla. Top with 1 quarter of the salsa, a tablespoon of sour cream and half of the grated cheese. Place another tortilla on top. Cook quesadilla on both sides, about 3 – 4 minutes per side, until cheese is melted and tortilla is slightly crisp. Remove from heat and let cool slightly. Cut into 8ths. Top each piece with dab of salsa.
- Repeat with remaining tortillas and other ingredients.
Note
Recipe courtesy of the National Chicken Council
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