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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great recipe to use if you have some leftover chicken on hand! My husband says these are the best quesadillas he's ever had... and that comes from a picky eater. They're pretty mild, and most importantly, they're really easy! I usually cut up a big bowl of fresh fruit to serve as a side dish. Ingredients:
1 cup cooked chicken, cut into small bits |
1 (15 ounce) can condensed cream of chicken soup |
1 cup cheddar cheese, shredded |
2 tablespoons canned green chilies, chopped (f not already) |
1 teaspoon chili powder |
1 teaspoon dried onion flakes |
flour tortilla |
Directions:
1. If you don't already have some cooked chicken on hand, cook some and shred or cut it into small bits.
2. Throw all the ingredients together!
3. Lightly moisten the inside surface of a tortilla, and scoop a couple tablespoons of mixture into the middle. Fold it over and press on the edges to seal. It may not totally seal off, but you can have another stab at it with the spatuala once you put it in the pan.
4. Heat a skillet to medium heat. If you do it too hot, the mixture won't have time to heat all the way through, so don't try to rush it too much! Place folded tortillas in skillet and heat until both sides are nicely browned.
5. Serve and enjoy!
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