Saturday, February 7, 2009

CHICKEN QUESADILLAS

12 ounces cooked chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup onions
1/4 cup mushrooms
1 cup spinach
8 (8") flour tortillas
1 cup salsa
1 cup sour cream

Saute onions and mushrooms in a Tbsp of butter. Turn off the heat and throw the spinach on top to wilt. Divide chicken mixture, cheese and sauted veggies evenly among 4 tortillas.
Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.

Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.

Serve with sour cream and salsa.

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