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Sweet Chili Chicken Quesadillas

Perdue sweet chili chicken chunks on a sweet chili & cheese quesadilla topped with a rice wine vinegar salad
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 5 Pieces of Perdue Sweet Chili Chicken Chunks
  • 2 Flour tortillas
  • 1 tablespoon canola oil
  • 1/4 cup Sweet Chili Sauce
  • 1/2 cup Mexican cheese blend
  • 1 cup mixed spring salad
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons honey

Instructions

Dressing

  • Mix the rice wine vinegar, soy sauce and honey and set aside.

Chicken Chunks

  • Place the chicken chunks on a baking tray and bake for 20 minutes at 375 degrees.

Tortillas

  • Heat a skillet on medium heat and add 1/2 the oil for each tortilla.
  • Cooking one at a time, place the flour tortilla in the skillet.
  • Drizzle on the sweet chili sauce and 1/2 the cheese on the first tortilla.
  • Cook for 3 minutes and remove from the pan and set aside.
  • Repeat the same process for the second tortilla.

Assemble the Tortilla

  • On a baking tray, top the tortilla, sauce and cheese with cut up sweet chili glazed chicken chunks.
  • Return to the oven for 3 minutes.

Salad

  • Dress the salad with the dressing.

Finish

  • Remove the quesadillas from the oven. Top with the salad.
  • Serve and enjoy!