Ingredients
- 2 boneless skinless chicken breasts – cooked and cubed
- 1 3/4 cup water
- 6 flour tortillas
- 1 box rice a roni (spanish rice flavour)
- 1/4 cup sliced ripe olives
- 1 1/4 cup shredded Mexican-style cheese (I used cheddar)
- 1/4 cup salsa
- 1/3 cup sour cream
Instructions
- Heat oven to 450 F.
- Cut chicken into 1-inch pieces. Cook and put aside.
- In large skillet, cook the rice-a-roni as directed; add chicken.
- Bring to a boil.
- Cover, reduce heat; simmer 10 min.
- Spray both sides of tortillas with nonstick cooking spray.
- Place 3 tortillas on a large baking sheet.
- Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup Cheese.
- Top with remaining tortillas; sprinkle with remaining 1/4 cup Cheese.
- Bake 5 to 7 min or until light brown. To serve, cut into wedges.
- Top with salsa and sour cream.
Quick notes
These chicken quesadillas are extra cheesy and good. Give them a try…
Preparation time: 15 minute(s)
Cooking time: 7 minute(s)
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Mexican
