Cheesy Spanish Rice Chicken Quesadillas

Cheesy Spanish Rice Chicken Quesadillas




6 chicken tenderloins, frozen, boneless, skinless

1 3/4 cups water

1 box any brand spanish rice

6 flour tortillas (8-inch)

1/4 cup ripe olives -- sliced

1 1/4 cups Mexican-style cheese -- shredded

3/4 cup salsa

1/3 cup sour cream



Heat oven to 450 F.



Cut frozen tenderloins into 1-inch pieces.



In large skillet, combine water, rice and contents of seasoning packet; add

chicken. Bring to a boil. Cover, reduce heat; simmer 10 minutes.



Spray both sides of tortillas with nonstick cooking spray. Place 3 tortillas on

a large baking sheet. Top each tortilla with 1/3 of cooked rice mixture, olives

and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4

cup cheese.



Bake 5 to 7 minutes, or until light brown. To serve, cut into wedges. Top with

salsa and sour cream.