Prep 10 mins
Cook 20 mins
From Taste of Home. We love Mexican food in our house, and I can't go wrong when I serve these. They are quick and easy - and always gladly received by my family.
- In a skillet, combine the first six ingredients.
- Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
- Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet.
- Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. Fold plain side of tortilla over cheese. Bake at 475 for 10 minutes or until crisp and golden brown.
- Cut into wedges; serve with sour cream and guacamole.
- Yield: 6 servings.
Love the way that these are made in the oven rather than on the stove top. Next time I think I will use some cooking spray or a little olive oil instead of butter. We felt there was just too much salsa in the filling and would have preferred less, using the remaining as an optional side/dip. Thanks for a great recipe!
This is a super moist and tasty Quesadilla - it kind of reminds me of a dish I used to get when I lived in CA - just all around fantastic - I did make my own salsa - the spices are perfect and the texture wonderful thanks Whatcha cookin Mom!!!!
Very yummy. I used uncooked chicken thighs and sort of diced them then put them in a pan and cooked them in olive oil with some cumin, oregano, adobo seasoning and chili powder. When it was cooked, I followed the recipe by adding the salsa and the onion. I keept looking at the recipe, feeling like I was missing something because it is really a very simple recipe but so good. Rather than fold them over I decided to top them with another tortilla. I used a mexican cheese mixture rather than just the monterey jack. I served spanish rice on the side. This would also be good with a simple salad (think what you get at the mexcan restaurants along side your fajitas etc). The kids and DH loved them and I will be making them again. Thanks for posting this.