1 3/4 cups water
1 box Uncle Ben's Brand Country Inn Cheese
6 8" flour tortillas
1/4 cup sliced ripe black olives
1 1/4 cups shredded mexican style cheese
3/4 cup salsa
1/3 cup sour cream
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| CHEESY CHICKEN QUESADILLAS | |||
| Yields 2-3 | |||
| 6 boneless, skinless chicken tenderloins 1 3/4 cups water 1 box Uncle Ben's Brand Country Inn Cheese 6 8" flour tortillas 1/4 cup sliced ripe black olives 1 1/4 cups shredded mexican style cheese 3/4 cup salsa 1/3 cup sour cream |
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| Heat oven to 450. Cut chicken into 1" pieces. In skillet combine water, rice, contents of seasoning packet and chicken. Bring to a boil, cover, reduce heat and simmer 10 minutes. Spray both sides of tortillas with non-stick cooking spray. Place 3 tortillas on a 15 x 10 x 1-inch baking pan. Top each tortillas with 1/3 each of cooked rice mixture, olives and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4 cup cheese. Bake at 450 for 5-7 minutes or until golden brown. To serve cut into wedges. Top with salsa and sour cream. | |||