Ingredients
Prep
- 1 deli rotiserre chicken shredded
- 3/4 c mild salsa
- 12 oz Monterrey Jack cheese shredded
- 2 T chopped fresh cilantro
- 3 T chopped green onion
- 1 T lime juice
On Cooking Day
- 12 rectangular tortillas or wraps
- 1 pkg frozen rice steamer
- 1 pkg frozen broccoli
- taco toppings (salsa, sour cream, guacamole, cheese)
- cooking spray
Instructions
To Assemble
- Combine all the ingredients into a large zipper bag.
To Cook
- Preheat the oven to 425 degrees. Grease a baking sheet with cooking spray.
- Arrange half of the tortillas in the prepared pan with a little overlap to fully cover the pan.
- Spread the mixture in an even layer on top of the tortillas.
- Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spray the top of the tortillas with the cooking spray.
- Bake until the tortillas are golden and the cheese is fully melted, about 10-12 minutes. While the quesadillas are baking, cook the rice and broccoli per the package directions. Serve quesadillas with toppings, rice and broccoli.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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