Categories: Mexican
Ingredients
- 1/2 cup picante sauce
- 1/2 cup diced cooked chicken breast
- 1 oz. shredded mozzarella
- 1/4 tsp ground cumin
- 1 tsp canola oil
- Cooking spray
- 4 6-inch soft corn tortillas
- 1/4 cup diced tomatoes
- 1/4 cup sour cream
Directions
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Place the picante sauce in a fine mesh sieve and drain well, discarding about 1 tbsp of the liquid. Combine the chicken, picante sauce, cheese and cumin in a medium bowl, toss lightly until well blended.
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Heat oil in a large nonstick skillet over medium heat. Lightly coat one side of each tortilla with cooking spray and place sprayed side down in skillet. Spoon equal amounts of the mixture on top of each tortilla. Using a fork, lightly spread chicken mixture evenly over each tortilla. Cook 2 minutes, fold over, and press down with a fork to adhere. Then cook 2 minutes on each side or until golden and cheese has melted.
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Top each quesadilla with 1 tbsp diced tomatoes and 1 tbsp sour cream.