Chicken and Monterey Jack Cheese Quesadillas

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  • 20 min prep time
  • 20 min total time
  • 7 ingredients
  • 4 servings

Ingredients

2
cups frozen cooked southwestern-flavored chicken strips (from 9-oz. pkg.), thawed
4
(8-inch) flour tortillas
1
ripe mango, peeled, seed removed and thinly sliced
4
oz. thinly sliced Monterey Jack cheese
1/4
cup chopped fresh cilantro
1/2
cup sour cream
2
chipotle chiles in adobo sauce (from 11-oz. can), chopped

Directions

  1. 1 Arrange chicken on half of each tortilla. Top each with mango, cheese and cilantro. Fold remaining half of each tortilla over filling.
  2. 2 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-low heat until hot. Add quesadillas 2 at a time; cover and cook 4 to 6 minutes or until tortillas are toasted and cheese is melted, turning once.
  3. 3 Meanwhile, combine sour cream and chiles; mix well. Serve with quesadillas.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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