1-1/2 lb. Tyson chicken fajita strips cooked
3 cups shredded cheese (any mixture of monterey jack, colby or cheddar)
3/4 cup DFS scallions, sliced
1 tbsp. DFS chili powder
3/4 tsp. DFS ground cumin
1/2 tsp. DFS granulated garlic
10 Mexican Original white tortillas
2 cups La Junta salsa
2 cups Simplot guacamole
1 cup Hood sour cream
Method:
1. Combine chicken, cheese, scallions and seasonings.
2. Spread chicken mixture over half of each tortilla, spreading to the edge.
3. Fold plain half over filling, press down firmly.
4. Cook tortillas in dry skillet until crisp and lightly browned, turning once.
5. For each portion, cut quesadilla into 6 wedges.
6. Place on serving plate, points toward center.
7. Serve with salsa, guacamole and sour cream.
