Ingredients Jump to Instructions ↓

  1. 1 cup cooked chicken, finely shredded

  2. 1/2 cup tomato salsa, plus additional for serving

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon freshly ground black pepper

  5. 2 tablespoons mayonnaise

  6. 2 teaspoons chili powder

  7. 8 (8 inch) flour tortillas

  8. 1 1/2 cups Jalapeno Jack or Monterey Jack cheese, shredded

  9. 8 sprigs fresh cilantro, minced Sour cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 450 degrees. Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray. In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder, cheese and minced cilantro. Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently. Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula. Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters. Serve immediately, with additional salsa and sour cream if desired.


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