Sonoran Quesadillas

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Serves 4 | Prep/Cook Time: 20 Min
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Calories
450
Protein
25g
Sodium
890mg
Sat.Fat
13g
Sugar
3g
INGREDIENTS
2 cups PERDUE® HARVESTLAND® Grilled Chicken Breast Strips, Fully Cooked, 2.50 lbs.
1/2 cup cream cheese or Neufchatel cheese, softened
1 cup shredded Cheddar cheese
2/5 cup sliced scallions
4 8-inch flour tortillas
1/4 cup salsa
Canola oil, as needed for sautéing
INSTRUCTIONS
Step 1: 
In a medium bowl, combine cream cheese, Cheddar cheese and scallions. Set aside. 
Step 2: 
Lay four flour tortillas out on a clean, flat surface. Divide the cheese mixture among the four tortillas, spreading onto half of each tortilla. Spread 1 tablespoon of salsa evenly over the other half leaving a slight border. Place a quarter of the chicken strips onto cheese side of each tortilla. Fold each in half to enclose filling and chicken.
Step 3: 
Place a teaspoon of oil in a 12 inch non-stick skillet and heat over medium-high heat; place 2 filled quesadillas in skillet and cook 1 1/2 minutes or until slightly golden. Flip over and continue cooking up to 2 minutes or until slightly golden and filling is heated thoroughly. Remove from skillet and place on baking sheet. Keep warm. Repeat with remaining filled, folded tortillas.
Step 4: 
To serve, place quesadillas on a cutting board and cut each into 3-4 wedges and serve immediately while hot. Sprinkle with extra sliced scallion over top to garnish, if desired. Serve with extra salsa.
Perdue