Canned Chicken Quesadilla Food

CANNED CHICKEN QUESADILLA

Steps:

• ⭐️Prep the pan. Heat cast iron pan on the stovetop or on the grill grate over medium-high heat. Add a drizzle of oil to the pan.
• Assemble the quesadilla. Spread the refried beans onto a tortilla. Top with chicken and cheese. Place a tortilla on top. Place quesadilla into the pan.
• ⭐️Cook. Place the quesadilla into the pan. Cook for about 2-3 minutes per side, or until golden brown and cheese is melted.
• Serve. Cut into wedges and serve immediately.

QUICK AND EASY CHICKEN QUESADILLAS

Steps:

• Drain water from canned chicken and canned tomatoes and chiles.
• flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
• Spead mixture over one side of tortillas as thin
• or as thick as you like.
• Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
• Brown tortilla on one until side crispy then flip and do the same on other side.
• Place tortillas on plate to cool.
• Serve with LIPTON Spanish Rice mix for complete meal if desired.

BLACK BEAN AND CHICKEN QUESADILLAS

Steps:

• Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
• In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
• Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
• Distribute cooked chicken and onion over beans, and sprinkle with cheese.
• Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
• You can use vegetable oil or cooking spray when cooking quesadillas.
• While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
• This makes a killer sour cream dip for the quesadillas.
• Serve hot with sour cream dip, guacamole, and salsa.
• Enjoy!

CHICKEN QUESADILLAS

Steps:

• Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken. (I have found the slicer in my salad shooter works great for this!).
• Mix chicken, salsa and cheese in a bowl.
• Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal but I usually don't. I've found pressing firmly so that the tortilla sticks to the mixtures works fine.
• Bake at 400°F for about 5 minutes or until tortillas start to brown.
• Serve with additional salsa, sour cream, or guacamole for dipping.
• Goes well with refried beans and/or Spanish Rice.