Yields: 4 Servings Prep: 5 Mins Cook: 5 Mins

This is no ordinary quesadilla. Packed with chunk chicken breast it's sure to please your entire family.

This is no ordinary quesadilla. Packed with chunk chicken breast it's sure to please your entire family.

Salsa Verde Chicken Salad Quesadillas

Ingredients

 

Cooking spray
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

Cooking spray
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

Directions

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.

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.

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