In medium bowl, combine softened cream cheese,
diced chicken, green onions, chopped green
chilies, garlic salt and Tabasco sauce; mix well.
Cover and refrigerate for one hour.
Spread 4 of the tortillas liberally with the
chicken-cream cheese spread. Sprinkle with equal
portions of the shredded cheddar cheese. Top with
the remaining 4 tortillas.
Heat a large non-stick skillet over medium-high
heat. Spread tortilla tops with softened butter
and place butter side down in the skillet (fry
one at a time). While one side is cooking,
spread the top side with butter, then carefully
flip the tortilla over in the skillet after
checking to make sure the bottom side is light
golden brown in spots. Repeat with remaining 3
quesadillas and keep warm in the oven.
When ready to serve, slice quesadillas and keep
warm in the oven. When ready to serve, slice
quesadillas into 4 wedges each and serve on large
warmed platter.
Originally Submitted
1/25/2017
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