Cooking with Curv: Chicken Quesadilla
One of our favorite recipes for chicken quesadillas infused with our famous canna oil. These stoner inspired cheesy and savory chicken filled tortillas are perfect for satisfying your midnight snack cravings.
6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
½ cup Old El Paso™ Thick ‘n Chunky salsa
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
2 diced tomatoes
¼ cup sour cream
4 tbsp. canna oil
Cut chicken into bite-size pieces. In a small bowl mix salsa, canna oil, tomatoes, and chicken. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray. Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.