Chicken Quesadilla Tacos

Serves: 5
Prep Time: 10 mins
Total Time: 30 mins

Ingredients

Sauce:
3/4 cup Heavy whipping cream
8 oz. Refried beans
1/2 cup Red chile or enchilada sauce
1 1/2 Tbl. Chicken base or bouillon cube
1/2 tsp. Ground cumin

Garnish:
2 cups Shredded Iceberg Lettuce
1/2 cup Shredded Green Cabbage
1/4 cup Shredded Red Cabbage
4 Green Onions, thinly sliced
1/4 cup Fresh Cilantro sliced thin
2 ea. Tomatoes chopped
1 large Avocado, cut into thin slices
1 cup Cotija Cheese, Shredded

Directions
1. Prepare five El Monterey Quesadillas according to directions on container.
2. Place sauce ingredients in a blender and blend until creamy.
3. In a heavy bottomed saucepan cook sauce over medium heat, stirring occasionally until temperature reaches 150ºF.
4. Or in a microwaveable bowl heat sauce for 2 minutes or until temperature reaches 150ºF.
5. Mix shredded lettuce, cabbage, green onion, and cilantro in a bowl.
6. Unfold the hot quesadilla enough to spoon bean sauce onto the chicken and cheese filling.
7. Add generous amounts of the shredded lettuce and cabbage mix, top with tomatoes, and avocado slices.
8. Crumble Cotija or another Mexican cheese on quesadillas and serve immediately.

Shredded Steak and Cheese Quesadilla Canaps

Serves: 4
Prep Time: 5 mins

Ingredients
4 El Monterey Shredded Steak and Cheese Quesadillas
1 Avocado peeled and chopped
1/4 White onion diced
1 large vine ripen tomato
1 Fresh Serrano or jalapeno pepper
1/2 tsp Paprika
1/2 tsp Salt
1 Tbl Sour cream
1 Tbl Fresh Cilantro chopped
1/2 cup your favorite salsa
Whole fresh cilantro leaves

Directions
1. Prepare quesadillas according to instructions on box.
2. Mix avocado, onion, tomato, chile, spices and chopped cilantro.
3. Cut quesadillas into thirds, top each wedge with a dollop of guacamole, salsa, and a sprig of cilantro. Serve

Quesadilla Pizza Stacks for Kids

Serves: 4
Prep Time: 5 mins
Total Time: 10 mins

Ingredients
8 El Monterey Chicken Cheese Quesadillas
12 oz. can Refried beans
1 cup Salsa
2 cups Mixed Cheddar and Jack Cheese
1 cup Guacamole
1 cup Sour Cream
As needed Black Olives sliced
As needed Green onions chopped

Directions
"With the help of Mom"

1. Thaw out El Monterey Chicken Cheese Quesadillas.
2. Arrange all other ingredients in small bowls easy for little hands to spread and grab.
3. Place two quesadillas on a microwave safe plate and spread refried beans first then salsa, and then mixed cheese.
4. Ask Mom to help out with the microwave settings and cook according to directions on the package.
5. Once quesadillas are melted carefully top them with remaining ingredients and more cheese if you want. Cut in half and enjoy your personalized quesadilla pizza stack.

Quesadilla Lasagna

Serves: 4
Prep Time: 15 mins
Total Time: 55 mins

Ingredients
4 El Monterey Chicken N Cheese Quesadillas, Thawed
2 cups Chile no beans (your favorite)
1 cup Ricotta cheese (low fat)
2 1/2 cups firmly packed Spinach leaves (fresh with stems removed)
2 cups Shredded Cheddar and mozzarella cheese mix
4 Tbl. Grated Parmesan cheese

Directions
1. In an 8” x 8” casserole dish spread 1/2 cup of chile evenly on the bottom.
2. Place two El Monterey Chicken N Cheese Quesadillas back to back flat in the center of the dish.
3. Mix remaining chile with ricotta cheese and spread a 1/2 cp on top of the quesadillas.
4. Layer and stack the spinach leaves to completely cover the covered quesadillas and finish layer by sprinkling one cup of the cheddar and mozzarella cheese mix evenly over the spinach.
5. Place the remaining quesadillas on top of the layers and complete the lasagna by spreading remaining chile and cheese mix evenly on top of quesadillas.
6. Finish lasagna with the Parmesan cheese and bake lasagna at 375ºF for 30 to 40 minutes or until internal temperature is 165ºF.
7. Allow lasagna to set out of the oven for 5-10 minutes before quartering and serving.