When you're making chicken quesadillas, scrumptious is the only way to go! Ensure you get there with this goof-proof recipe.
What You Need
Original recipe yields 8 servings
2 cups shredded cooked chicken
4 green onion s, sliced
1 can (15.5 oz.) pinto beans, rinsed
1 cup TACO BELL® Thick & Chunky Salsa
1/4 lb. (4 oz.) Queso Blanco VELVEETA®, cut into 4 slices then cut in half
8 flour tortillas (8 inch)
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Let's Make It
Layer first 5 ingredients on half of each tortilla; fold in half to enclose filling.
Heat large nonstick skillet on medium-high heat. Add 4 quesadillas; spray lightly with cooking spray. Cook on medium heat 3 min. on each side or until VELVEETA is melted and quesadillas are lightly browned on both sides.
Repeat with remaining quesadillas.
This is a great way to use leftover cooked chicken or meat from a rotisserie chicken.
Prepare using shredded cooked pork or beef.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.