(2 tacos per serving)
4 each 6" Pressed Mazina™ Tortillas (08042)
Chopped Chicken Salad , see related recipe
Santa Fe Dressing , see related recipe (used in Chopped Chicken Salad)
1 cup (4 oz.) Sharp Cheddar Cheese , shredded
1/4 cup (0.5 oz.) Romaine , finely shredded
Pre-cut Unfried Tri-Color Tortilla Strips (04931) , fried , to garnish
1.) Place a non-stick skillet over medium heat.
2.) Spread ½ cup shredded cheddar cheese over two Mazina™ Tortillas, top with the two remaining tortillas to form two quesadillas. Toast each quesadilla in the pre-heated skillet for approx. 45 seconds per side or until cheese is melted. Make sure not to over toast the quesadillas.
3.) Once toasted spoon a ½ cup (3.5 oz.) of the prepared chicken salad on one half of each quesadilla and top each with 2 tablespoons of shredded romaine lettuce and a garnish with the fried tri-color tortilla strips. Fold into tacos and serve.
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