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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Quesadillas are so delicious but when you are cooking for a family, the quesadillas are always done at different times. With this recipe you get the same taste, if not better, than regular quesadillas. You can use chicken, ground beef or steak strips in this recipe. (Actually, go wild with whatever you want!) Ingredients:
4 -5 boneless chicken breasts |
16 ounces shredded colby-monterey jack cheese |
16 ounces sour cream |
taco sauce (i like to use a bottle of taco bell mild sauce) |
10 tortillas (or whatever comes in a 10-inch package) |
Directions:
1. Preheat your oven to 375. Grease a 9x13 pan with cooking spray.
2. Cook the chicken breasts (or whatever meat you are using).
3. While the chicken is cooking, mix the sour cream with the mild sauce. Add as much mild sauce as your taste buds enjoy. The two should blend well so you can taste both about equally.
4. When the chicken is done cooking, either dice or shred it. (I use poultry shears and cut it while it is still hot. Be careful!).
5. Take a tortilla and spread some sour cream mixture down the center of the tortilla. No need to spread it around. Add some chicken and cheese and then roll the tortilla tightly.
6. Place the roll-up in the pan with the loose end down.
7. Repeat until all the tortillas are filled and rolled.
8. Cover the roll-ups with some leftover sour cream mixture and cheese.
9. Bake in the oven until the cheese is lightly brown and you can see cheese bubbling from the roll-ups.
10. If you still have some of the sour cream mixture leftover you can use it to dip the roll-ups in!
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