3burrito size flour tortillas (10-11 inches in diameter)
1cupcooked chicken breasts, chopped into bite size pieces (rotisserie, baked, boiled or canned)
1 1/2cupsshredded monterey jack cheese
1/2cupshredded cabbage
1/2cuppico de gallo
1avocado, sliced
3TBSbottled cilantro lime dressing (or ranch)
fresh cilantro, chopped
chili powder
cumin powder
3TBScooking oil
Instructions
Roll one burrito size tortilla in a wet paper towel. Place in microwave for 10 seconds. Unroll tortilla and place on a clean work surface.
Spread 1/4 cup shredded cheese in center of tortilla leaving a 3 inch border all around. Top with 1/3 cup of shredded chicken, 1/3 of the shredded cabbage, cilantro, 1/3 pico de gallo, 2 slices avocado, drizzle 1 TBS dressing on top, and sprinkle 2 TBS cheese on top.
Fold top of tortilla over ingredients to center. Hold folded part down while working clockwise and folding each section of tortilla towards center until filling is totally covered. Should resemble a 5 point hexagonal shape.NOTE: if you overstuff tortilla, cut a small circle from extra tortilla and place in center of filling before folding the tortilla to cover & prevent ingredients from falling out.
Preheat a skillet with 1 TBS cooking oil on medium high heat. Place quesadilla in heated skillet with folded sides down to help seal while cooking.
Cook for 3-4 minutes until bottom of quesadilla is golden brown and crispy. Flip over and cook an additional 3-4 minutes until both sides are golden brown and crispy. Remove from skillet.Place additional oil in skillet and repeat cooking remaining quesadillas.
Recent viewer – love your show on u tube!
Would like more simple deserts (2 or 3 ingredience s would be fantastic!
Thank you Ann