Spicy Grilled Quesadillas
Tender chicken, green onion, salsa and Cheddar cheese are sandwiched in flour tortillas that are grilled until golden and delicious.
Ingredients
8 flour tortilla (8-inch)
2 cups shredded Cheddar cheese (about 8 ounces)
1 jar (16 ounces) Pace® Chunky Salsa
1 cup diced cooked chicken
4 green onion, chopped (about 1/2 cup)
1 container (8 ounces) sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 jar (16 ounces) Pace® Chunky Salsa
1 cup diced cooked chicken
4 green onion, chopped (about 1/2 cup)
1 container (8 ounces) sour cream
Instructions
Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal.
Lightly oil the grill rack and heat the grill to medium. Brush the tops of the quesadillas with the oil. Place the quesadillas oil-side down on the grill rack. Brush the other side of the quesadillas with the oil. Grill for 5 minutes or until the cheese is melted, turning the quesadillas over once halfway through the grilling time. Remove the quesadillas from the grill and let stand for 2 minutes.
Cut each quesadilla into 4 wedges. Serve with the remaining salsa and the sour cream.
Lightly oil the grill rack and heat the grill to medium. Brush the tops of the quesadillas with the oil. Place the quesadillas oil-side down on the grill rack. Brush the other side of the quesadillas with the oil. Grill for 5 minutes or until the cheese is melted, turning the quesadillas over once halfway through the grilling time. Remove the quesadillas from the grill and let stand for 2 minutes.
Cut each quesadilla into 4 wedges. Serve with the remaining salsa and the sour cream.
Spicy Grilled Quesadillas
Print
Tender chicken, green onion, salsa and Cheddar cheese are sandwiched in flour tortillas that are grilled until golden and delicious.
Instructions
Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal.Lightly oil the grill rack and heat the grill to medium. Brush the tops of the quesadillas with the oil. Place the quesadillas oil-side down on the grill rack. Brush the other side of the quesadillas with the oil. Grill for 5 minutes or until the cheese is melted, turning the quesadillas over once halfway through the grilling time. Remove the quesadillas from the grill and let stand for 2 minutes.Cut each quesadilla into 4 wedges. Serve with the remaining salsa and the sour cream.
Ingredients
8 flour tortilla (8-inch)2 cups shredded Cheddar cheese (about 8 ounces)1 jar (16 ounces) Pace® Chunky Salsa1 cup diced cooked chicken4 green onion, chopped (about 1/2 cup)1 container (8 ounces) sour cream
