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Chicken Quesadilla Tacos

A creamy sauce and crunchy garnish turn Quesadillas into a truly memorable meal

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

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

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.

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