Chicken Quesadillas

If You are a mexican food lover this one is for you. 


  • 8 flours tortillas
  • 8 ounces cream cheese
  • 2 tablespoons SCOTT FARMS South of the Border Dip Mix
  • 1 (10 oz.) can chicken breast, drained and shredded
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped bell pepper or 1 small can green chilies, drained


Combine SCOTT FARMS South of the Border Dip Mix with 8 ounces cream cheese. Spread on 4 flour tortillas. In a small bowl, combine chicken, green onions, and bell pepper. Divide chicken mixture over each of the 4 flour tortillas. Top each with 1/4 cup shredded cheese. Place remaining tortillas on top of each. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place on a baking sheet. Bake at 400 degrees for 12 minutes or until golden brown, turning once. Cut into wedges and serve with sour cream, salsa, and guacamole. Makes 4 servings.