Chicken Quesadillas


  • 2 cups broccoli florets, chopped
  • 1 cup carrot, shredded
  • 1/4 cup water
  • 4 burrito-size flour tortillas
  • 1 can (4.25 oz) UNDERWOOD Chicken Spread
  • 2 large chopped green onions
  • 4 ozs. shredded Monterey Jack cheese with jalape


In small saucepan over high heat, heat chopped broccoli, carrot and water to boiling. Reduce heat; simmer, covered, 2 to 3 minutes until vegetables are tender-crisp; drain. Spread Chicken Spread evenly over 2 tortillas. Layer broccoli mixture, onions and cheese over chicken; cover remaining tortillas. Spray 12-inch skillet or large griddle with non-stick cooking spray; heat over medium heat. Cook 1 quesadilla for 2 to 3 minutes on each side until cheese is melted and tortilla is toasted. Remove from skillet; repeat with remaining quesadilla. To serve, cut each quesadilla into 8 wedges. Serve with sour cream and salsa.
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