Photo: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross
Yield
Serves 4 (serving size: 1 quesadilla and 1 tablespoon sour cream)

To make these quesadillas kid-friendly, omit the pickled jalapeño peppers.

How to Make It

Step 1

Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.

Step 2

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.

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