Mexican Recipes



 

Ro*Tel's Cowboy Quesadillas

Yield: 6 servings

1 (16 ounce) package pasteurized process
    cheese, cut into 1-inch cubes
1 (10 ounce) can Ro*Tel Diced Tomatoes and
    Green Chiles, drained, reserve liquid
4 cups cooked shredded chicken (1 pound)
1/2 cup sliced green onions
6 (10-inch) flour tortillas

Blend cheese and tomatoes in a 1 1/2-quart microwave-safe dish; cover. Microwave on MEDIUM for 5-6 minutes, stirring once during cooking, or until cheese is just melted; stir. Drizzle reserved liquid over chicken and toss until absorbed. Combine chicken, green onions to queso sauce (cheese-tomato mix); blend well. Coat large nonstick skillet with cooking spray; heat over medium-high heat.

Place 1 tortilla in skillet; spread about 3/4 cup chicken mixture over half of tortilla. Cover mixture with other half of tortilla. Cook about 1 minute or until bottom is golden brown; turn and cook other side. Repeat with remaining tortillas. Cut each into wedges; serve.