VOTE AT THESE COOKING WEB RINGS
WHAT YOU WILL NEED: 1 or more large baking sheets, large skillet, knife, can opener, carving board, large spoon, pastry brush, large serving platter.
INGREDIENTS:
 | 1 Tbsp vegetable oil |
| 3/4 LB shredded cooked chicken (or uncooked chicken breast sliced very into very thin strips) |
| 1 Pkg (1 oz) Lawry's® Taco seasoning of choice |
| 1/2 cup water |
| 10 Mission® Flour tortillas (6-inch taco size) |
| 2 cups shredded cheddar or Monterey Jack cheese |
| 2 large tomatoes, diced (or more to taste) |
| 1 or 2 bunches green onions, chopped |
| 2 cans (2.25 oz) sliced black olives, or to taste |
DIRECTIONS: Heat oil in a large skillet & sauté chicken & onion until chicken is (no longer pink if uncooked chicken is used) warmed & onion is tender. Add tomato, taco seasoning & water, bring to a boil while stirring to combine. Reduce heat to low & cook for 3-4 minutes uncovered, stirring occasionally. Arrange 5 tortillas on baking sheet & divide chicken mixture on each, spreading to the edge of the tortillas. Sprinkle the olives & cheese over the mixture & top each with a second tortilla. Brush the top of each tortilla with a little water & bake at 350 F for 5 minutes or until cheese is melted. Remove & cut each into 8 wedges.
SERVINGS: 40 wedges TIME: 30 minutes
SERVING TIPS: Serve with your choice of sour cream, SALSA or GUACAMOLE. This recipe is our version of "Half-Time Quesadillas" by Lawry's®/Mission Foods®. Their web site is at www.lawrys.com & www.missionfoods.com.
QUESADILLAS 4