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Chicken Quesadillas

Chicken Quesadillas
"Tender homemade tortillas make this savory snack extra-special," notes Linda Miller of Klamath Falls, Oregon.
14 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 cup shortening
  • 1-1/4 cups warm water
  • 1 cup each shredded cheddar, part-skim mozzarella and pepper Jack cheese
  • 2 cups diced cooked chicken
  • 1 cup sliced green onions
  • 1 cup sliced ripe olives
  • 1 can (4 ounces) chopped green chilies, drained
  • Salsa and sour cream

Directions

  • In a large bowl, combine the flour, salt and baking powder. Cut in
  • shortening until crumbly. Add enough warm water, stirring until
  • mixture forms a ball. Let stand for 10 minutes. Divide into 28
  • portions.
  • On a lightly floured surface, roll each portion into a 7-in. circle.
  • Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each
  • side, breaking any bubbles with a toothpick if necessary. Keep warm.
  • In a large bowl, combine cheeses. For each quesadilla, place a
  • tortilla on the griddle; sprinkle with about 2 tablespoons cheese
© Taste of Home 2013

2 of 2

Chicken Quesadillas (continued)

Directions (continued)

  • mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon
  • olives and 1 teaspoon chilies. Top with 1 tablespoon cheese mixture
  • and another tortilla.
  • Cook for 30-60 seconds; turn and cook 30 seconds longer or until
  • cheese is melted. Cut into wedges. Serve with salsa and sour cream.
  • Yield: 14 quesadillas.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013