For impromptu entertaining, quesadillas are a go-to appetizer. They’re quick, easy and call for ingredients you have on hand.
Heat oil in large nonstick skillet on medium-high heat. Add chicken and onion; cook and stir 5 minutes. Add Seasoning Mix and water. Bring to boil. Reduce heat to low; cook and stir 3 minutes or until chicken cooked through.
Spread about 3/4 cup chicken mixture on each of 4 tortillas. Sprinkle evenly with cheese. Top each with second tortilla.
Spray cleaned skillet with no stick cooking spray. Cook quesadillas, one at a time, on medium heat 4 minutes or until golden and cheese is melted, turning once. Cut into wedges. Serve with assorted toppings, if desired.
Test Kitchen Tip:
•To prepare with cooked chicken, cook onion in hot oil until softened. Add 2 1/2 cups shredded cooked chicken with Seasoning Mix and water. Continue as directed.
•Add assorted toppings such as salsa, guacamole, chopped tomatoes, shredded cheese and sour cream, if desired.