Saturday, March 24, 2012

Creamy Chicken Quesadillas

Jana here with a quesadilla recipe that I created, and the whole family loved!  I have made different versions of quesadillas in the past, but been disappointed that they turned out dry, or too crispy.  These Creamy Chicken Quesadillas are baked in the oven, saving time and mess!  You don't have to try to flip them like you would on a griddle, making it much easier! 

Creamy Chicken Quesadillas

1 pound chicken, cooked and shredded (I prefer leg quarters, but chicken breast may be used)
4 ounces cream cheese (I used Weight Watchers brand...any type may be used)
1/2 cup Rotel
1 teaspoon minced garlic
1 teaspoon cumin
1/4 teaspoon salt
4 tortillas (I used whole wheat)
Shredded cheese, approximately 1/2 cup (I used the 'fiesta' blend, but most types would be good)

1. Preheat oven to 425 degrees.

2. Place cooked/shredded chicken in a large skillet over medium heat.  Add the cream cheese, Rotel, garlic, cumin, and salt.  Stir until cream cheese is melted, and everything is well blended.  When the mixture starts bubbling, turn it to simmer.

3. Place the tortillas on two baking sheets.  Put approximately 1/3 cup of the mixture on each tortilla, spreading it out on half of the tortilla.  Sprinkle cheese on top, and fold the tortilla in half.

4. If you would like, brush a small amount of melted butter or olive oil on top of the tortilla.

5. Bake for 5-7 minutes.

Top with remaining Rotel, salsa, sour cream, or avacado. Enjoy!

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