STACKED CHICKEN QUESADILLAS
This is a really easy recipe that you change up any way you want it. If the pieces were cut small, this would also be great for tailgating or parties. I found that a really sharp knife cuts through the layers better than a pizza cutter. I make mine a little different than the recipe states -- I cooked my chicken using recipe #234465, then I put the cut-up chicken and the can of tomatoes and chilies in a saucepan and just let it simmer on low heat for a bit. It worked really well. I also used shredded taco cheese instead of the cheddar and American cheese. I place the tortillas side-by-side on a cookie sheet. After baking, I stuck them under the broiler for a minute or two to crisp up the top. I really think these make more than 4 servings -- more like 6 or so.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325º.
- Arrange chicken in baking dish and top with tomatoes and chilies.
- Bake for 1 hour.
- Chop chicken and return to tomato mixture and set aside.
- Increase oven temperature to 350º.
- Mix cheeses in bowl.
- Spray 2 pie plates with nonstick cooking spray.
- Layer 1 tortilla, 2 tbsps. chicken mixture, 1 tablespoons jalapenos, 1 tablespoons green onions, 1 tablespoons olives, and 1/3 cup cheese mixture.
- Repeat layers to make 4 layers in each plate.
- Top with a tortilla and brush top with butter.
- Bake for 20 to 25 minutes or until heated through.
- Cut into wedges and serve with sour cream, salsa, or guacamole.
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