Archbold, OH
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Recipe Corner

Cheesy Chicken Quesadilla Dippers



6 chicken tenders
1 tablespoon canola oil
1 1/2 teaspoons adobo seasoning
or any low-sodium seasoned
salt
4 8-inch flour tortillas
1 cup shredded low-fat Monterey
Jack cheese
1/2 cup prepared mild tomato
salsa
1 1/2 cups skim milk
8 ounces processed cheese made
with 2 percent milk

Preheat gas grill or grill pan with medium heat.

Preheat oven to 300 degrees.

In a resealable bag, combine chicken tenders with canola oil and adobo seasoning.

Massage chicken through the bag, evenly coating the tenders with spices.

Grill the chicken over medium high heat for 3 minutes per side or until chicken is cooked through. Chicken should be cooked to an internal temperature of 165 degrees.

Remove from heat and dice.

Dipping Sauce:

In a small saucepan, heat the skim milk over medium heat and whisk in the processed cheese until the mixture thickens.

Once the sauce has thickened, remove from heat. Cover the cheese sauce with plastic wrap so it touches the surface of the sauce. This keeps the sauce from forming a thin film over the top. Set aside.

Place tortillas on a metal sheet pan; layer half of each tortilla with shredded cheese, diced chicken, salsa and more shredded cheese. Fold in half.

Place in preheated oven and cook for 5 minutes or until the cheese is melted and the tortillas are light golden brown.

Remove from oven and cut into handheld triangle pieces. Serve with low-fat cheese dipping sauce.


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