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Chicken Quesadillas with Sour Cream and Salsa

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Serves 4


Ingredients:

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1/2 cup Kemps Sour Cream+ Add to Shopping List
1 1/3 tablespoons tomato paste+ Add to Shopping List
1 1/2 teaspoons taco seasoning+ Add to Shopping List
4 flour tortillas+ Add to Shopping List
1/2 cup shredded lettuce+ Add to Shopping List
8 oz. boneless, skinless chicken breast, cooked (may use Rotisserie Chicken)+ Add to Shopping List
1/2 cup Jack cheese+ Add to Shopping List
1/2 teaspoon scallion, diced+ Add to Shopping List
Salsa, your preference+ Add to Shopping List

Directions:

  1. Preheat oven to 300 degrees F. Mix sour cream and tomato paste with 1 teaspoon taco seasoning and reserve for assembly of the quesadillas.
  2. Lay 2 flour tortillas on a flat working area. Spread a thin layer of sour cream tomato paste mixture over both. Cover sour cream mixture evenly with the shredded lettuce.
  3. Slice the cooked chicken breast on the diagonal and layout evenly over the lettuce from end to end on the tortillas. Top with dollops of sour cream mixture and spread thinly and evenly over the chicken.
  4. Top with scallions and jack cheese. Cover with the remaining 2 tortillas and press down lightly on the top.
  5. Brown both sides of each quesadilla over medium heat in a skillet lightly coated with a non-stick cooking spray. Turn carefully using a big spatula.
  6. Place quesadillas in preheated oven to finish warming the filling, approximately 10 minutes. Slice each quesadilla into 4-6 pieces and serve warm with your favorite salsa and sour cream on the side.
Course: Dinner
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