This is no ordinary quesadilla. Packed with chunk chicken breast it's sure to please your entire family.
Salsa Verde Chicken Salad Quesadillas
4 (8-inch) ORTEGA Flour Soft Tortillas
1 cup ORTEGA Refried Beans
7 ounces chunk chicken breast
4 tablespoons ORTEGA Diced Jalapenos
2 cups iceberg lettuce, shredded
2 cups Mexican cheese or Cheddar cheese mix, grated
1 cup ORTEGA Salsa Verde
Heat a large skillet over medium heat. Spray the outside of a tortilla with cooking spray and place into the skillet with the oil side down.
Spread 1/4 cup of refried beans on one side of the tortilla. Add three tablespoons of the chicken breast and sauce on top of the refried beans. Then add 1 tablespoon of diced jalapeno, 1/2 cup of shredded lettuce and 1/2 cup of cheese.
With a spatula, carefully fold over half of the tortilla over the filled side of the tortilla. Allow heating for about 3 minutes until the cheese begins to melt. Flip over the
quesadilla and continue to heat the other side another 3 minutes or until golden brown.
Continue the same process with the remaining 3 tortillas and ingredients. (If your skillet is large enough, feel free to cook two at a time).
Allow the quesadillas to rest on a cutting board for about 5 minutes before cutting into wedges and serving with the salsa verde.