4 boneless, skinless chicken breasts, diced
1 bottle (10 ounces) fajita sauce
1/2 cup water
3 cans (10 ounces each) tomatoes and green chilies, diced
10 large Flour Tortillas* (Authentic Mexican Tortillas)
1 package (8 ounces) sharp Cheddar cheese, shredded
1 container (16 ounces) sour cream
*Recipe available on this site.
Spray pizza pan or cookie sheet with non-stick cooking spray; set aside.
Put diced chicken breast meat in a large skillet with half the bottle of fajita sauce and 1/2 cup of water. Bring to a boil, reduce heat and cover. Cook until chicken is done. When chicken is done, strain mixture through a colander, then put back in skillet and brown the chicken.
Heat diced tomatoes and chilies in a saucepan. Mix tomatoes and chilies in with chicken.
Place a tortilla on the prepared pizza pan or cookie sheet. Cover tortilla with chicken-tomato-chili mixture and top withshredded sharp Cheddar cheese. Place another tortilla on top and cut into pie shaped wedges. Spray lightly with non-stick cooking spray.
Bake at 350 degrees F until tortillas are browned, approximately 10 to 15 minutes, turning periodically. Top with sour cream and serve. Makes 10 quesadillas.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Recipe submitted by Don Cook, IS Department, Hulman & Co.