Roasted Chicken Or Steak Quesadilla |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe on Alouette and we tried it. Everyone loved it and it was easy and fast. I doubled the recipe and we ate it for dinner with some tortilla chips and refried beans. The kids helped with the assembly! Read more ! Ingredients:
4 large burrito-style flour tortillas |
1 pkg. (6.5 oz.) alouette spinach artichoke spreadable cheese |
1/2 cup sundried tomatoes packed in extra virgin olive oil, chopped |
3 tbsp. red onion, minced |
4 tbsp. kalamata olives, pitted and sliced |
1 cup cooked rotisserie chicken breast, chopped |
2 tbsp. vegetable oil, for frying |
for steak quesadilla |
use chopped or shredded grilled steak, alouette sundried tomato & basil spreadable cheese, and spinach leaves; omit the sundried tomatoes and olives. |
Directions:
1. Place tortillas on a flat surface. Spread 4 tbsp. of Alouette Spinach Artichoke Spreadable Cheese to layer each of the tortillas.
2. Sprinkle 1/4 cup tomatoes, 1 1/2 tbsp. onion, and 2 tbsp. olives on 2 of the cheese layered tortillas and top each with 1/2 cup chopped chicken breast.
3. Place remaining 2 tortillas, cheese layered side down, over chicken.
4. Heat 1 tbsp. oil in large sauté pan over medium-high heat.
5. Sauté one quesadilla for 5 minutes, flip and sauté an additional 3 minutes or until golden brown. Repeat with other quesadilla.
6. Place quesadillas on a cutting board and cut into eighths; serve immediately.
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