2 H-E-B Fully Cooked Seasoned Chicken Breasts, thin sliced
2 cups H-E-B Shredded Monterrey or Jalapeno Jack Cheese
2 green onions, chopped
20 H-E-B Flour or Corn Tortillas
3/4 cup H-E-B Salsa Ranch Dressing
Combine the sliced chicken, shredded cheese and green onions in a mixing bowl; set mixture aside.
Heat a large skillet or griddle to medium high heat for 3 minutes. Spray the hot skillet or griddle with non-stick cooking spray. Place two to three flour or corn tortillas on griddle and top with 1/3 cup of chicken mixture. Top with another tortilla. Cook each side of quesadilla for 2 to 3 minutes or until the cheese melts.
Cut quesadillas into halves or fourths and place on a serving platter. Serve with H-E-B Salsa Ranch Dip.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!