Chicken and Rice Quesadillas
Ingredients
1 pound boneless, skinless chicken breast
26 ounces salsa1 1/2 cups cooked rice4 large flour tortillas
2 cups mexican blend cheese
Directions
In a large saute pan, over medium low heat, add chicken and salsa. Cook, covered, for 1/2 hours, stirring occasionally. Shred chicken.
Add rice to chicken. Mix well. Reduce heat to medium low. Cook for 15 minutes. Remove from heat and let cool for 10 minutes.
Place 1/4 of the filling on each tortilla. Sprinkle 1/2 cup of cheese onto meat mixture. Fold tortilla in half and place on baking sheet.
Bake at 350 for 12 minutes. Serve with salsa, guacamole, and sour cream.