Half Time Quesadillas


  • 1 tablespoon oil
  • 1/2 cup water
  • 1 pound boneless chicken breast, cut into strips
  • 1 small onion, thinly sliced
  • 2 tablespoons Hot & Spicy Mexican Dip Mix
  • 8 flour tortillas (8 inch)
  • 2 cups shredded cheddar or Monterey Jack cheese


  1. Heat oil in a large non-stick skillet on medium heat.
  2. Add chicken and cook for 2 minutes.
  3. Add onions and cook for another 5 minutes. Stir in dip mix and water. Bring to boil.
  4. Reduce heat to low; cook and stir for 3 minutes or until chicken is cooked through.
  5. Spread about ¾ cup chicken mixture on each of 4 tortillas.
  6. Sprinkle with cheese.
  7. Cover each with a second tortilla.
  8. Spray a clean skillet with non stick cooking spray.
  9. Cook quesadillas, one at a time, over medium heat until golden brown and cheese is melted, turning once.
  10. Cut into wedges. Serve with assorted toppings. Suggestion; Mango Papaya Salsa or Peachy Mexican Salsa.
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