Cheesy Chicken Quesadillas
|Water||1 3⁄4 Cup (28 tbs)|
|Chicken rice||6 Ounce (UNCLE BEN'S Brand Dishes)|
|Salsa||1 Cup (16 tbs), divided|
|Skinless boneless chicken tenderloins||6 , cut into 1 inch pieces|
|8 inch flour tortillas||6|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Mexican cheese blend||5 Ounce, shredded to make 1 1/4 cup|
|Sour cream||1⁄3 Cup (5.33 tbs)|
1 Preheat the oven to 450°F.
2 In a large skillet, combine water, rice, contents of seasoning packet and 1/2 cup salsa.
3 Add in the chicken.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 10 minutes.
7 Spray both the sides of tortillas with nonstick cooking spray.
8 On a 15x10x1 -inch baking pan, place 3 tortillas.
9 Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese.
10 Top with the remaining tortillas.
11 Evenly sprinkle with the remaining 1/4 cup cheese.
12 Bake for 5 to 7 minutes or until lightly browned.
13 Cut into wedges and top with the remaining 1/2 cup salsa and sour cream.