2 lb chicken tenders or breasts just into strips
6 flour tortillas
1/2 cup salsa
1/2 onion (chopped)
2 cloves garlic (sliced)
2 tbsp Clinatro chopped
1/2 cup white rice
2 tbsp salsa
1/4 tsp ground cummin
1 tbsp butter
2 cups colby jack cheese
Chicken quesadillas are a great casual meal, with an explosion of flavor.


1.Melt butter in a saucepan that has a lid that fits tightly. Once the butter is melted add the rice and stir so it is coated with the butter. Once the rice is slightly fried, it should be a very light tan color, add 1 cup of water, 1/2 cup of salsa and ground cummin and stir it all together. Bring the water to bowl and turn the burner to low and cook covered for 15 minutes.
2.Put a tablespoon of oil in a frying pan and heat. Once the oil is ready add the onion and garlic. Sautee the onion and garlic for about 5 minutes, stirring constantly. Add the chicken. Once the chicken in cooked add cilantro and salsa and stir it all together over medium heat. Cook it all together for about 3 minutes and remove from heat.
3.Chop up or shred the chicken with the onions, garlic, cilantro and salsa.
4.Put shredded cheese on half of one tortilla. Next put a layer of chicken, then a layer of rice and finally another layer of cheese and fold the tortilla over to hold all the ingredients. Cook in a frying pan on medium heat, flipping the quesadilla regularly to keep it from burning while melting the cheese inside.
5.Repeat step 4 until all the tortillas are used up.
6.Serve while still hot.

These are the perfect appetizer for a Mexican dinner or a Cinco de Mayo party. These come out a little bit fat, which is the way I love them. Using salsa is a bit of a short cut, so if you’re feeling a bit more ambitious you can chop fresh jalapeno, tomatoes, garlic, onion, salt and cilantro to make a quick pico de gallo for the chicken and for the rice.

I also prefer colby-jack cheese for my quesaddilas but I know many people like cheddar, so feel free to use cheddar on your chicken quesadillas.

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