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Southwest Chicken Quesadillas




Source of Recipe


Source: Crisco®


List of Ingredients




1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips

1/2 cup tomato salsa, divided

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons mayonnaise

1 to 2 teaspoons chili powder

4 8-inch flour tortillas

1/3 pound Jalapeno Jack or Monterey Jack cheese, shredded (about 1-1/4 cups)

8 sprigs fresh cilantro, rinsed with stems discarded

Crisco No-Stick Cooking Spray



Recipe



Heat oven to 450 degrees F. Line 13 x 9 x2-inch baking pan with heavy duty aluminum foil. Cover baking sheet with heavy duty aluminum foil.


Rinse chicken. Pat dry. Place chicken in pan. Combine 1/4 cup salsa, salt and pepper. Pour mixture over chicken.


Bake chicken at 450 degrees F for 10 minutes. Remove pan from oven. Turn pieces with slotted spatula. Return pan to oven. Bake 5 minutes, or until chicken is no longer pink. Remove chicken pieces and vegetables from salsa from pan with slotted spoon. Discard liquid.


Combine mayonnaise, chili powder and remaining 1/4 cup salsa. Wrap tortillas in plastic wrap. Microwave on HIGH (100%) for 30 seconds, or until warm and soft.


Spray foil covered baking sheet with Crisco No-Stick Cooking Spray. Place baking sheet on countertop.


Arrange tortillas so that half of each rests on baking sheet and other half rests on countertop. Place chicken and vegetables on tortilla halves on baking sheet. Top with chili mayonnaise, cheese and cilantro. Fold tortillas on countertop over filled halves. Press closed gently. Space tortillas evenly on baking sheet. Spray tortillas with Crisco Spray.


Bake at 450 degrees F for 5 minutes. Remove baking sheet from oven. Turn gently with spatula. Return to oven. Bake 5 minutes, or until browned. Let stand 2 minutes. Cut each in half. Serve immediately.