Posted by: Elaine Tue, 23 Mar 2004
Hang on tight for the zesty kick of flavor in these hearty quesdillas.
Yield: 6 servings
1 16 ounce package pasteurized process cheese, cut in 1-inch cubes
1 10 fluid ounce can Ro*Tel® Diced Tomatoes and Green Chiles, drained, reserve liquid
4 cups cooked shredded Butteball® chicken, (1 pound)
1/2 cup sliced green onions
6 (10-inch) flour tortillas
PAM® No-Stick Cooking Spray
Blend cheese and tomatoes in a 1 1/2 quart microwave-safe dish; cover.
Microwave on MEDIUM for 5-6 minutes, stirring once during cooking, or until cheese is just melted; stir.
Drizzle reserved liquid over chicken and toss until absorbed.
Combine chicken, green onions to queso sauce (cheese-tomato mix); blend well.
Coat large nonstick skillet with cooking spray; heat over medium-high heat.
Place 1 tortilla in skillet; spread about 3/4 cup chicken mixture over half of tortilla.
Cover mixture with other half of tortilla.
Cook about 1 minute or until bottom is golden brown; turn and cook other side.
Repeat with remaining tortillas. Cut each into wedges; serve.