1 can (10 oz.) Ro Tel diced tomatoes and green chilies, drained
4 c. shredded cooked chicken
4 green onions, thinly sliced
6 flour tortillas (10 inch)
Instructions
Combine Velveeta and Ro Tel in 1-1/2-qt. microwaveable bowl.
Microwave on HIGH 3 minutes or until velveeta is completely melted
and mixture is well blended, stirring after 2 minutes. Stir in chicken
and onions.
Spray large nonstick skillet with cooking spray and heat on medium-
high heat. Spoon about 2/3 cup chicken mixture onto half of 1 tortilla;
fold in half. Add to skillet; cook 1 minute on each side or until golden
brown on both sides. Remove from skillet. Repeat with remaining
tortillas and filling.
Cut into wedges.
Originally Submitted
7/16/2017
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