Recipe by Lori Alcorn
Everyone likes their tortillas differently, this shows a couple different substitutes for options.
Top Review by teresas
What a great tasting Quesadillas! The recipe is a bit confusing with the amount of tortillas and the stacking. I did what Pamela did and stacked 3 tortillas. I only made one and cut it in half. I made mine with the following: I used whole wheat tortiallas, chicken breast, green onions, red peppers, mexi cheese and cilantro (I love that stuff). I removed the foil the last 5 minutes of cooking to toast and crisp it. It was great for a late evening dinner that did not stuff you. I will be making this again. Thanks, Lori Alcorn for posting.
- 6 tortillas (8 inch, sundried tomato or spinach tortillas add some extra flavor)
- 2 cups chopped cooked boneless skinless chicken breasts (can replace with ground turkey or beef)
- 1⁄4 cup chopped green onion (can replace with or add in white onions, green peppers or jalapenos, depending on how hot you want i)
- 1⁄4 cup chopped fresh tomato (can replace with or add in red peppers or cilantro)
- 3⁄4 cup shredded cheese, of your choice chedder or 3⁄4 cup jalapeno, monterey jack are great
- 1⁄4 cup salsa, choose heat according to your taste
Directions See How It's Made
- Preheat oven to 425 degrees.
- Lightly coat a baking sheet with veggie spray.
- Mix chicken, cheese, salsa and vegetables together then split into four parts.
- Place 2 tortillas on baking pan, spreading a quarter of the mixture on each.
- Repeat layering with remaining mixture and tortillas, pressing down slightly to help hold layers together.
- Cover top tortilla loosely with foil and bake stacks until heated through, about 20 minutes.
- Cut each quesadilla into 6 wedges.
- OTHER OPTION: You can put the four parts of mixture into each tortilla, roll the tortilla up and place on pan seam side down.
- Bake for same length of time and same temperature.