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Tortillas, cheese, meat and ranch awesomeness! Give these cool quesadillas a starring role in your next school lunchbox.
2 teaspoons
diced green chiles rinsed, drained
¼ cup
shredded cooked chicken or beef
1 cup
shredded Monterey Jack cheese
1 cup
9-inch flour tortillas
4
guacamole (optional)
salsa (optional)
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat oven to 350°F.
Combine chicken, cheese, seasoning and chiles in medium bowl.
Divide meat mixture evenly between each tortilla; fold in half to seal. Place quesadillas on baking sheet. Bake for 15 minutes or until cheese is melted. Garnish with salsa, dressing and guacamole, if desired.
