Grilled chicken and rice corn quesadilla
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- 1 c
- grilled chicken, sliced and diced
- 1 c
- 1/2 c
- red salsa
- 6 oz
- monterey jack cheese, grated
- soft corn tortillas
- spray oil
1This is the rice recipe I used, minus the butter and pecans, and added some smoke paprika and cumin. I used about 1 tbl. of olive oil instead of the butter. Long grain and wild rice
NOTE: for added flavor cook in chicken or beef stock. Use homemade stock to keep the sodium low.
2This was the leftover chicken I used.
The Ultimate Grilled Chicken
3And this is the red salsa that I used.
Basic low sodium Red Salsa
4Heat rice, chicken and salsa together in pan. Remove, spray one side of corn tortilla with spray oil, place that side down. Sprinkle with a little cheese, then add the chicken mixture, then a little more cheese. Spray one more tortilla with spray oil, and place that side UP. Heat for about 1-2 min. depending on heat your cooking on, flip and heat other side. Cheese will melt and tortilla will brown a little.