Cheesy Chicken Quesadilla Dippers


6 Sanderson Farms chicken tenders
1 tablespoon canola oil
1 ½ teaspoons adobo seasoning or any low sodium seasoned salt
4 8-inch flour tortillas
1 cup shredded low fat Monterey Jack cheese
½ cup prepared mild tomato salsa
1 ½ cups skim milk
8 ounces processed cheese made with 2% milk


1.Preheat gas grill or grill pan with medium heat.
2. preheat oven to 300° F.
3. In a resealable bag, combine chicken tenders with canola oil and adobo seasoning. Massage chicken through the bag evenly coating the tenders with spices.
4. 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°F. Remove from heat and dice.

Dipping Sauce:
1. In a small sauce pan, heat the skim milk over medium heat and whisk in the processed cheese until the mixture thickens.
2. 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.

Courtesy of National Chicken Council.

Yield: 4 servings

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