Chicken quesadillas

Yield: 10 Servings

Measure Ingredient
4 \N Cooked chicken breasts
½ small Onion; copped
2 \N Cloves garlic;chopped
¼ \N Green pepper; diced
2 \N Fresh Jalapeno peppers
4 \N Mushrooms; sliced
4 ounces Monterey Jack; shredded
½ \N Jar taco sauce
10 \N Tortillas
\N \N Olive oil
\N \N Salsa; sour cream, lettuce and tomatoes

From: "Wendy Lockman" <wlockman@...> Date: Fri, 10 May 1996 08:43:50 +0000 Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add ½ jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides. Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1½ tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.




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