• 14servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 1-1/2 teaspoons salt

  3. 1/2 teaspoon baking powder

  4. 1 cup shortening

  5. 1-1/4 cups warm water

  6. 1 cup each shredded cheddar, part-skim mozzarella and pepper Jack cheese

  7. 2 cups diced cooked chicken

  8. 1 cup sliced green onions

  9. 1 cup sliced ripe olives

  10. 1 can (4 ounces) chopped green chilies, drained

  11. Salsa and sour cream

Instructions Jump to Ingredients ↑

  1. Chicken Quesadillas Recipe photo by Taste of Home In a large bowl, combine the flour, salt and baking powder. Cut in shortening until crumbly. Add enough warm water, stirring until mixture forms a ball. Let stand for 10 minutes. Divide into 28 portions.

  2. On a lightly floured surface, roll each portion into a 7-in. circle. Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm.

  3. In a large bowl, combine cheeses. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies. Top with 1 tablespoon cheese mixture and another tortilla.

  4. Cook for 30-60 seconds; turn and cook 30 seconds longer or until cheese is melted. Cut into wedges. Serve with salsa and sour cream. Yield: 14 quesadillas.


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