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Cheesy Chicken Quesadillas
Makes 3 servings
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Ingredients
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1-3/4
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cups water
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1
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box UNCLE BEN'S FLAVORFUL™ Chicken & Herb Rice
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1
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cup salsa, divided
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6
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boneless, skinless chicken tenderloins, cut into 1-inch pieces
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6
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(8 inch) flour tortillas
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1/4
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cup sliced ripe olives
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1-1/4
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cup (5 ounces) shredded Mexican cheese blend
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1/3
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cup sour cream
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1. Heat oven to 450°F.
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2. In large skillet, combine water, rice, contents of seasoning packet and 1/2 cup salsa; add chicken. Bring to a boil. Cover; reduce heat and simmer 10 minutes.
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3. Spray both sides of tortillas with nonstick cooking spray. Place 3 tortillas on 15×10×1-inch baking pan. Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4 cup cheese.
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4. Bake 5 to 7 minutes or until lightly browned. To serve, cut into wedges. Top with remaining 1/2 cup salsa and sour cream.
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Cook's Tip
Monterey Jack cheese can be substituted for the Mexican cheese blend.
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© MASTERFOODS USA
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Nutrients per Serving
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Calories
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741
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Total Fat
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29 g
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Cholesterol
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84 mg
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Carbohydrate
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85 g
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Protein
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37 g
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Sodium
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2196 mg
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