Total TimePrep/Total Time: 30 min.
My 17 year old son made this for a Boy Scout merit badge. It was easy for him to prepare and turned out very well. I've made quesadillas once before but they were heated on the stove instead of the oven. I think I prefer it on the stove as they were a bit more browned. Either way, we will be making this again!
Easy and very tasty way to use leftover roast chicken! Had whole wheat tortillas which I sprayed with olive oil, rather than using butter, and I put a layer of fresh spinach in first, then the meat, to which I'd added a chopped fresh tomato as I was short on salsa, then topped that with extra sharp cheddar cheese. Cooked on parchment paper lined sheet pan and they crisped up GREAT in the oven! Served with salsa and homemade guacamole. Delish!
Very yummy! Everybody in the family liked them which is a change. Will definitely make them again. The only thing I will do differently is put them in my copper pans to crisp instead of the oven, they get the best crisp that way.
Great flavor! We really enjoyed these. I will definitely make them again and again.
I have been making this now family favorite for 20 years now since it came out in your magazine! Itand#039;s so simple and delicious,...a real winner of a dinner!!!??????????
Quick, easy and delicious. I used the leftover chicken in the Herbed Potato Soup recipe and it was amazing!
This recipe is amazing just as it is! Blew my husband away. And he is not quick to say something is amazingly delicious unless he really thinks so. Perfect flavor and the baked aspect is what really puts this over the edge into the delicious category. Making it again tonight. Will be using this recipe for years to come. Thank you!
Delicious And easy to make. kids loved them and adults loved them!
This recipe was quick and easy! I made it as stated and melted a little more cheese on top along with sour cream, salsa and avocado. My husband loved them and said the recipe was a keeper!!