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Quick Chicken Quesadillas

Quick Chicken Quesadillas
Recipe type: kids
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
  • 4 oz. cream cheese (low-fat or Neufchatel cheese work great)
  • 8 soft-taco-size flour tortillas
  • ½ cup shredded Pepper Jack cheese
  • 2 cups cubed cooked chicken meat
  • ¼ cup sliced green onions
  • ¼ cup sliced black olives
  • 1 cup shredded Cheddar cheese
  • Sour cream and salsa to serve, optional
  1. Spread one-fourth of the cream cheese or Neufchatel cheese on each of four tortillas. Top with 2 tbsp. shredded Pepper Jack, ½ cup cubed chicken, 1 tbsp. green onions, 1 tbsp. black olives, and ¼ cup shredded Cheddar. Finish by topping with the remaining four tortillas.
  2. Heat a large nonstick skillet over medium-high heat ~ there is no need to grease the pan. Carefully transfer one of the tortilla stacks to the skillet. Heat until the cheese begins to melt and the bottom begins to brown in spots. Using a large flat spatula, turn the quesadilla over and heat on the other side, approximately 3 to 5 total. Remove to baking sheet and keep warm in a 200 F oven while you cook the remaining three quesadillas.
  3. Cut each quesadilla into 6 wedges and serve with sour cream and salsa, if desired.
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