Recipe Categories
Tex Mexican
Poultry Quesadillas

James's Chicken Breast Rice Quesadillas

6 x  Fresh Chicken Breast Tenders
1 3/4 cup water
1 x 6 ounce package Mexican-flavored rice
6 x flour tortillas
1/4 cup sliced ripe olives
1 1/4 cup shredded Mexican cheese blend
3/4 cup salsa
1/3 cup sour cream

 Method :
Cut chicken into 1-inch pieces. In a large skillet, combine water, rice and contents of seasoning packet; add chicken. Bring to a boil. Cover; reduce heat and simmer 10 minutes or until internal juices of chicken run clear. (Internal temperature should read 170 degrees.) Spray both sides of tortillas with cooking spray. Place 3 tortillas on a large baking sheet. Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining cheese. Bake at 450 degrees for 5-7 minutes or until lightly browned. Cut into wedges. Serve with salsa and sour cream.