INGREDIENTS

(2 tacos per serving)   
   
4 each  Pre-cut Unfried White Corn Tortilla Strips (06771)  
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 

DIRECTIONS

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.

Recipe Using Same Product(s)

• 

  Sunrise Press

• 

  Breakfast Tacos

• 

  Asian Chicken Salad Boats

• 

  Sweet & Spicy Bar Mix

• 

  Asian Pear Korean BBQ Salad