Chicken Quesadilla

Rob from New Mexico

1 ½ c finely diced chicken
1 10-oz can ROTEL Mexican Lime & Cilantro diced tomatoes
1/3 c cheddar cheese, grated
 2 large flour tortillas
¼ tsp garlic powder
¼ tsp cumin (optional)
¼ tsp onion powder

Combined diced tomatoes and chicken in sauté pan. Add garlic & onion and slow cook until all liquid is evaporated.

Then add cumin and stir.

In a fry pan, toast one flour tortilla on one side only until golden brown. Remove this tortilla and put the second tortilla in the pan. Sprinkle tortilla in the pan with cheddar cheese and top with chicken/tomato mixture. Cover with first tortilla and let cheese melt. Remove from low heat and cut into pizza type wedges.


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