Cheesy Chicken Quesadillas Recipe
Ingredients
| Water | 1 3/4 Cup (16 tbs) | |
| UNCLE BEN'S Brand Chicken Rice Dishes - 1 box | ||
| Salsa | 1 Cup (16 tbs) | |
| Boneless, skinless chicken tenderloins - 6 , cut into 1-inch pieces | ||
| Flour tortillas - 6 (8-inch) | ||
| Ripe olives | 1/4 Cup (16 tbs), sliced | |
| Mexican cheese blend | 1 1/4 Cup (16 tbs) | |
| Sour cream | 1/3 Cup (16 tbs) | |
Directions
GETTING READY
1 Preheat the oven to 450°F.
MAKING
2 In a large skillet, combine water, rice, contents of seasoning packet and 1/2 cup salsa.
3 Add in the chicken.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 10 minutes.
7 Spray both the sides of tortillas with nonstick cooking spray.
8 On a 15x10x1 -inch baking pan, place 3 tortillas.
9 Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese.
10 Top with the remaining tortillas.
11 Evenly sprinkle with the remaining 1/4 cup cheese.
12 Bake for 5 to 7 minutes or until lightly browned.
SERVING
13 Cut into wedges and top with the remaining 1/2 cup salsa and sour cream.
1 Preheat the oven to 450°F.
MAKING
2 In a large skillet, combine water, rice, contents of seasoning packet and 1/2 cup salsa.
3 Add in the chicken.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 10 minutes.
7 Spray both the sides of tortillas with nonstick cooking spray.
8 On a 15x10x1 -inch baking pan, place 3 tortillas.
9 Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese.
10 Top with the remaining tortillas.
11 Evenly sprinkle with the remaining 1/4 cup cheese.
12 Bake for 5 to 7 minutes or until lightly browned.
SERVING
13 Cut into wedges and top with the remaining 1/2 cup salsa and sour cream.
Chef
