Shelly's Recipe

ROASTED CHICKEN QUESADILLAS

Category: Sandwiches

4 large burrito-style flour tortillas
1 pkg (6.5 oz) Alouette Spinach Artichoke Spreadable Cheese
1/2 cup sundried tomatoes packed in extra virgin olive oil, chopped
3 tbsp red onion, minced
4 tbsp Kalamata olives, pitted and sliced
1 cup cooked rotisserie chicken breast, chopped
2 tbsp vegetable oil, for frying

Place tortillas on a flat surface. Spread 4 tbsp of Alouette Spinach Artichoke Spreadable Cheese to layer each of the tortillas. Sprinkle 1/4 cup tomatoes, 1 1/2 tbsp onion, and 2 tbsp olives on 2 of the cheese layered tortillas and top each with 1/2 cup chopped chicken breast. Place remaining 2 tortillas, cheese layered side down, over chicken.

Heat 1 tbsp oil in large saute pan over medium-high heat. Saute one quesadilla for 5 minutes, flip and saute an additional 3 minutes or until golden brown. Repeat with other quesadilla. Place quesadillas on a cutting board and cut into eighths; serve immediately.

Note: For steak quesadillas, use chopped or shredded grilled steak, Alouette Sundried Tomato & Basil Spreadable Cheese, and spinach leaves; omit the sundried tomatoes and olives.