Ingredients
2
cups frozen cooked southwestern-flavored chicken strips (from 9-oz. pkg.), thawed
4
(8-inch) flour tortillas
1
ripe mango, peeled, seed removed and thinly sliced
4
oz. thinly sliced Monterey Jack cheese
1/4
cup chopped fresh cilantro
1/2
cup sour cream
2
chipotle chiles in adobo sauce (from 11-oz. can), chopped
Preparation
Arrange chicken on half of each tortilla. Top each with mango, cheese and cilantro. Fold remaining half of each tortilla over filling.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-low heat until hot. Add quesadillas 2 at a time; cover and cook 4 to 6 minutes or until tortillas are toasted and cheese is melted, turning once.
Meanwhile, combine sour cream and chiles; mix well. Serve with quesadillas.
