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Submitted by
Rosemary (MN) HQ Resident Chef
Ingredients
1 lb. cubed, boneless, skinless chicken breasts
1 - 2 Tbsp. Fiesta Party Dip Mix™
1/2 cup diced onions
1 Tbsp. olive oil
4 oz. can green chiles
8 oz. shredded Monterey Jack cheese
8 (7-inch) flour tortillas
Vegetable oil
Sour cream
Corn, Black Bean Salsa
Directions
Sauté chicken, Fiesta Party Dip Mix™ and onions in olive oil until chicken is no longer pink. Add green chilies. Sprinkle cheese evenly on 4 tortillas. Top cheese with equal amounts of chicken mixture; top with second tortilla. Brush outsides of tortillas with vegetable oil. Heat grill or griddle to medium heat. Grill quesadillas for 2-3 minutes on each side or until lightly browned and cheese melts. Cut into wedges; garnish with sour cream and Corn, Black Bean Salsa. Makes 8-10 servings.
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