Monterey Jack Chicken Quesadillas
There’s no wrong time to make Monterey Jack Chicken Quesadillas – they’re great as a snack, for dinner, and you can even take them on the go! The canned chicken makes these hearty and saves you tons of prep time. Want to learn how to make these chicken quesadillas? Just mix the chicken with Monterey Jack cheese, green chiles, and a little chili powder. Spoon into flour tortillas and bake until hot. The melty, cheesy chicken filling will make these a hit, but the 10-minute prep and on-hand ingredients will keep you coming back to this Monterey Jack Chicken Quesadilla recipe.
Total Time: 20 minutes
Serves: 4 people
Prep Time: 10 Minutes
Ingredients
-
2 cans (4.5 ounces each) Swanson® Premium White Chicken Breast in Water, drained
-
1 cup shredded Monterey Jack cheese (about 4 ounces)
-
1/4 cup Pace® Chunky Salsa
-
1/4 cup chopped canned green chiles, drained
-
1/4 teaspoon chili powder
-
4 flour tortillas (8-inch), warmed
Directions
-
Heat the oven to 400°F. Stir the chicken, cheese, salsa, chiles, and chili powder in a bowl.
-
Divide the tortillas among 2 baking sheets. Brush the edges of the tortillas with water. Spread 1/2 cup chicken mixture on one half of each tortilla. Fold the tortillas over the filling and press to seal.
-
Bake for 10 minutes or until the filling is hot. Serve with additional salsa, if desired, for dipping.
Tips
Skillet Preparation: Stir the chicken, cheese, salsa, chiles, and chili powder in a bowl. Top half of each tortilla with one fourth of the chicken mixture. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal. Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Add the quesadillas and cook in batches until lightly browned on both sides and cheese is melted. Serve with additional salsa, if desired, for dipping.
