Cheesy Chicken Quesadillas


  • 6 boneless, skinless chicken breast tenderloins, frozen
  • 1 3/4 cup water
  • 1 box spanish rice mix
  • 6 flour tortillas
  • 1/4 cup sliced black olives
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  • 1 1/4 cups shredded Mexican style cheese
  • 1/4 cup salsa
  • 1/3 cup sour cream


Heat oven to 450 degrees F. Remove protective glaze from tenderloins by holding under lukewarm running water for 1-2 minutes. Cut into 1 inch pieces. In large skillet, combine water, rice and contents of seasoning packet; add chicken. Bring to a boil. Cover; reduce heat; simmer 10 minutes. Spray both sides of tortillas with non-stick cooking spray. Place 3 tortillas on a large baking sheet. Top each tortilla with 1/3 of cooked rice mixture, olives, and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4 cup cheese. Bake 5-7 minutes or until light brown. To serve, cut into wedges. Top with salsa and sour cream. Serves 2-3 people.

By Robin from Washington, IA

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April 22, 20070 found this helpful

Could you use boneless chix breasts instead of the tenders? TIA, Robbyn

Reply Was this helpful? Yes
By Howard (Guest Post)
January 11, 20080 found this helpful

Thank you so very much for this delicious cooking recipe. I enjoyed them a lot.

Reply Was this helpful? Yes

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