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Salsa Chicken Quesadillas


By Katie's Cucina (Visit website)




After making one of the best crock pot chicken dishes of all times I knew I would be able to make some amazing leftovers out of it!

Prep: 2 minutes
Cook: 15 minutes
Serves: 2

Ingredients:Left over shredded salsa chicken2 burrito size tortillas1/2 cup shredded Mexican style cheese
1tbsp per plate of medium Salsa 1tbsp per plate of reduced fat sour cream Directions
1. Preheat over to 400 degrees. Warm up left over salsa chicken.

2. Lay tortillas out flat on a sprayed cookie sheet. Place chicken mixture evenly on half of each tortilla. Add cheese on top and fold tortilla over to make a half moon. *If you have refried beans available you can add a layer prior to adding the chicken and cheese!

3. Bake for 10-15 minutes until crispy and golden brown.

4. Cut quesadilla into 4 pieces each and top with sour cream and salsa. *Guacamole if available

Serving Suggestions: black bean soup, chips & salsa, salad


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