Quesadillas II

Name: Quesadillas II
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 10
Cuisine: Mexican
Ingredients: 10 10-inchs (10 inch) flour tortillas; 473 milliliters shredded Cheddar-Monterey Jack cheese blend; 1 onion, sliced into strips; 2 Tbsps salsa; 454 grams skinless, boneless chicken breast halves - cut into strips; 1 Tbsp vegetable oil

Quesadillas II might be just the Mexican recipe you are searching for. This hor d'oeuvre has 364 calories, 21g of protein, and 14g of fat per serving. This recipe serves 10. Head to the store and pick up flour tortillas, cheddar-monterey jack cheese blend, chicken breast halves, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes roughly 27 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking spray.

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Cooking Spray

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Baking Sheet

Oven

In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink.

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Chicken Tenders

Vegetable Oil

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Frying Pan

Add the onions and fry (stirring constantly) until they are translucent.

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Onion

Mix in the salsa (you may want to add more to taste).

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Salsa

Place the tortillas between two damp paper towels and microwave on high for 1 minute.

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Tortilla

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Paper Towels

Microwave

Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.

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Tortilla

Whole Chicken

Cheese

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Baking Sheet

Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese has melted.

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Cheese

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Oven

Cut the quesadillas into fours.

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Ingredients

Servings:

1010-inchs

(10 inch) flour tortillas 473milliliters

shredded Cheddar-Monterey Jack cheese blend 1

onion, sliced into strips 2Tbsps

salsa 454grams

skinless, boneless chicken breast halves - cut into strips 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.