Not exact matches
Make the roasted pureed vegetable
mixture: In a sauce pan
on low heat combine the roasted pureed vegetable
mixture, 1/2
cup of
chicken stock, salt and pepper to taste.
Place about 1/3
cup of the
chicken and bean
mixture on to each tortilla and roll.
Working with 1 tortilla at a time, place tortilla
on a flat work surface; spoon 1/4
cup chicken mixture onto 1 end of tortilla.
Spoon 1/2
chicken and vegetable
mixture on top of cheese, then top with an additional 1/4
cup cheese.
Place 1/2 - 3/4
cup of
chicken mixture on tortillas, add in some cheese, rollup and place in greased 9x13 baking pan.
To assemble your quesadilla, place about a 1/2
cup of the
chicken mixture on one half of a flat tortilla and spread, then fold over and press.
And your instructions are always so easy to follow Any chance you know the nutrition facts for the 3/4
cup of
chicken and bean
mixture on its own, without the salad ingredients?