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• For 1 cup chopped cooked chicken, start with 6 ounces raw boneless skinless chicken breasts or thighs.
Skillet Quesadillas: Prepare quesadillas as directed, using all 2 cups shredded cheese in chicken mixture. For each quesadilla, heat 1 teaspoon oil in large nonstick skillet on medium heat. Add quesadilla; cook 2 to 3 minutes per side or until lightly browned.
Serving Suggestion: Serve with assorted toppings, such as shredded lettuce, chopped avocado, salsa or sour cream.