Chicken and Bacon Quesadillas
Rebecca
ingredients
- 10 8-inch flour tortillas
- 1 rotisserie chicken, boned and skinned, meat chopped
- 12-ounce package bacon, cooked and chopped
- 1 can green chiles
- 1 red onion, sliced thinly
- 2 cups cheddar-jack cheese blend
- Cooking spray
directions
- 1
On the counter, lay out five tortillas. Use half of the cheese to coat each tortilla evenly. Divide the chicken and bacon on each tortilla and spread out evenly on the cheese. Arrange the green chiles and onion slices.
- 2
Use the remainder of the cheese to cover all the fillings, top with another tortilla.
- 3
Heat a 10-or 12-inch skillet over medium-high heat, and spray with a light coating of pan spray. With a large turner or spatula, carefully lay the quesadilla in the pan. Once the tortilla starts to crisp, flip the whole quesadilla over and crisp the other side. About 2 minutes on each side should heat the ingredients through. Remove from pan and cut into 6 wedges to serve.
- 4
Serve with grilled tomato salsa and sour cream.
Source: Rebecca
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