Chicken Quesadillas

Here is our favorite recipe!! And its so easy. I jsut made them last night, and it took me only 30 min to make!

I buy about 2 lbs of Chicken Breast Tenders (these are the easiest to do)
16oz bag of frozen chopped spinach
1 box of cream cheese (8 oz..maybe?)
1 Can of enchilada sauce (large, or 2 small: 1 red and 1 with green chilis, whcih makes it more spicy)
1 jar of salsa
Shredded Mexican-Style cheese
Package of 8 large enchilada tortillas

Cook chicken until just done, a little pink inside
Mix softened cream, thawed spinach and 1/2 jar of salsa together in large bowl.
Cut chicken into small cubes or shreds. Add to bowl
Stir ingredients together

In a 9X13" casserol dish, pour some enchilada sauce.
Place 2 spoonfulls into center of tortilla.
Roll loosely and place into dish.
(You will only get about 4 enchiladas in the dish. I usually make the four, and when they're cooling on the plates, i'll roll up the other enchilada's and either stick them in the oven, fridge for tomorrow's dinner/lunch, or freeze them)
Pour enchilada sauce on top of the enchiladas and spirinkle with cheese.
Place in oven unil edges of tortillas are crispy or cheese is melted.
Serve with rice and beans, and there's a delicious meal!!
-Enjoy!!!

We actually purchased a quesadilla maker that I LOVE. I usually purchase the grilled chicken breast that is already cooked. I don't know who makes it but it is by the sandwich meat. We use it for quesadillas and salads for lunch. It is actually really good. At any rate, if I do not buy that, I marinate them in lime, chili powder & picante sauce and cook a couple on the Forman Grill (I'm not a good outdoor griller). If I cook more meat, I just freeze the unused cooked meat in small bags and use them as needed for soups, salads or quesadillas. We like all kinds of veggies so ours range from sweet corn, peppers (all colors), squash (both colors), onions (again, all colors) to just cheese. We put the two tortillas in the quesadilla maker and top with goodies & cheese. I love them because they are like a pocket and a little crispy around the edges. My family also likes to get the skillet breakfast that is in the frozen section or from the Schwan man and put it in the quesadilla maker to make breakfast quesadillas. They quesadilla maker also makes it a little easier for the little ones to eat - like a slice of pizza.

Good luck - and I am trying the below recipe - yummm!!!!

M*

We make cheese quesadillas in our George Foreman grill. We get extra large flour tortillas, spray butter and motzerelli, 4 cheese-Mexican and sometimes sprinkle parmesian or salt or spices. We serve it up with picante (add a slight splash of water before serving) and sour cream. Chunks or strips of chicken breast are optional. You know they are done when the cheese starts runnng out the edges....YUM!!!
C. S.
PS...I make up four at a time and can cook two at a time on a large Foreman grill. I can refrigerate two large quesadillas on one normal size dinner plate covered with cling wrap.

I like getting the precooked chicken from the store...
I chop it up and then put in in a tortilla with cheese.
On the stove top!

For me, quesadillas are one of the things I do with leftovers, lol. Especially if I've bought one of those rotisserie chickens from the store. I just shred the chicken up and put in basically whatever I want. For oven fried Califonia quesadillas (healthier version) I may do something like this:
2.5 C shredded cheese (Mont Jack, Mex blend, or whatever)
6 oz jar of marinated artichokes (drained, chopped)
1/2 C toasted almonds
2.25 oz can of drained, sliced black olives
2/3 C salsa
1/4 C loosely packed cilantro
8 flour tortillas
3 Tbs melted butter
Shredded cooked chicken

Combine cheese, artichokes, olives, salsa, almonds, and cilantro, and shredded chicken: mix well
Brush one side of 4 tortillas with butter; place buttered side down on a baking sheet. Spread 1 C of filling on each tortilla to within 3/4 inch of the edge; top with the other tortillas, pressing firmly.
Brush tortillas with butter. Bake in preheated oven at 450 for about 10 minutes or until tops are lightly browned. Remove from oven, let stand 3 minutes, and then cut into 8 (or 4) wedges and serve with guacamole, salsa, pico de gallo, sour cream, whatever.
If you want to do it more the fry way, you can just do a little melted butter in a skillet and do the same thing. Let if cook on one side til firm and browned a bit, then flip it over to the other side. It's just the same principal as a grilled cheese sandwich, it's just a grilled cheese on really thin bread with "other stuff" in it. Have fun and play with it to see what you like best.