Cheesy Spanish Rice Chicken Quesadillas

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#94081

serves/makes:

ready in:
under 30 minutes

ingredients

6 chicken tenderloins, frozen, boneless, skinless
1 3/4 cup water
1 package instant Spanish rice mix
6 flour tortillas (8-inch size)
1/4 cup ripe olives, sliced
1 1/4 cup Mexican-style cheese, shredded, divided
3/4 cup salsa
1/3 cup sour cream

directions

Heat oven to 450 degrees F. Cut frozen tenderloins into 1-inch pieces.

In large skillet, combine water, rice and contents of seasoning packet; add chicken. Bring to a boil. Cover, reduce heat; simmer 10 minutes.

Spray both sides of tortillas with nonstick cooking spray. Place half of the tortillas on a large baking sheet. Top each tortilla with a portion of cooked rice mixture, olives and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4 cup cheese.

Bake 5 to 7 minutes, or until light brown.

To serve, cut into wedges. Top with salsa and sour cream.