Spicy Chicken Quesadillas


  • 20-ounce package Tyson Diced Chicken Breasts

  • 6 extra-large flour tortillas

  • 18 ounces pepper jack cheese, shredded

  • Non-stick vegetable oil spray

  • Tomato salsa and sour cream, for topping

Heat the chicken according to the package directions. 

Sprinkle about 1/6 of the chicken on half of a flour tortilla, leaving a 1-inch margin. 

Sprinkle over 1/6 of the cheese and fold the second half of tortilla over the filling. 

Spray a skillet with non-stick spray and heat until hot. 

Place one or two of the filled tortillas in the skillet and cook until golden brown. Turn and brown the second side. 

Continue until all tortillas are browned, keeping the finished ones hot in a warm oven. 

To serve: cut the quesadillas into wedges and serve with salsa and sour cream to spoon on top. 

Serves 6 as a main course or 12 as appetizers.


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