Chicken Quesadilla Sandwiches: The Best Chicken Quesadilla Sandwiches Recipe from Cook'n

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	Chicken Quesadilla Sandwiches

Serves: 4

PREP: 25 MIN * COOK: 6 MIN PER QUESADILLA * 4 SERVINGS

   2 tsp vegetable oil
   1 lb boneless skinless chicken breast halves
   1/4 c chopped fresh cilantro
   1/4 tsp ground cumin
   8 flour tortillas
   Cooking spray
   1 c shredded Monterey Jack-Colby cheese (4 ounces)
   1 (4-oz) can chopped green chilies, drained
   Salsa, if desired

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Heat 2 teaspoons oil in 10-inch nonstick skillet over medium-high heat. Cook chicken, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture.

Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; spray top of tortilla with cooking spray.

Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown. Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa.

1 SERVING: Calories 495 (Calories from Fat 180); Fat 20g (Saturated 7g); Cholesterol 75mg; Sodium 690mg; Carbohydrate 50g (Dietary Fiber 3g); Protein 32g
% DAILY VALUE: Vitamin A 10%; Vitamin C 32%; Calcium 32%; Iron 20%
DIET EXCHANGES: 3 Starches, 3 Lean Meat, 1 Vegetable, 2 Fat

Betty's Tip
For a super quick side dish, combine hot cooked rice with salsa or with melted process cheese spread. Top with sliced ripe olives and chopped green onions for a festive look.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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