Total Steps
4
Ingredients
6
Tools Needed
7
Ingredients
- 1 can Swanson® Premium White Chunk Chicken Breast in Water, drained (12.5 ounces)
- 3 tablespoons Frank's® RedHot® Sauce
- 8 pieces 8-inch flour tortillas
- 1.5 cup shredded Cheddar cheese (about 6 ounces)
- 2 tablespoons vegetable oil
- 0.5 cup blue cheese salad dressing
Instructions
1
Step 1
Toss the chicken with the hot sauce to completely coat.
2
Step 2
Sprinkle about 3 tablespoons of the cheese on half of each tortilla. Top each with about 3 tablespoons of the chicken mixture. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges together to seal.
3
Step 3
Brush the tortillas with the oil. Heat a 12-inch nonstick skillet over medium-high heat for 1 minute. Add the quesadillas, two at a time, and cook until they're golden brown on both sides.
4
Step 4
Cut the quesadillas in quarters and serve with dressing for dipping.
Tools & Equipment
mixing bowl
measuring spoons
measuring cups
pastry brush
12-inch nonstick skillet
knife
cutting board