1 (30-count) pkg. ShopRite® Authentico
corn tortillas
2 (8-oz.) pkgs. shredded ShopRite®
Monterey Jack cheese
1 ( 11.8-oz.) jar ShopRite® Special
Edition Pico de Gallo Salsa
1 bunch fresh green onions, chopped
ShopRite® Imported grapeseed oil
Chopped fresh cilantro
Any flavor ShopRite® Special
Edition salsa
WORKSHOP TM
1. Remove skin from rotisserie chicken
and shred desired amount of meat.
2. Place 1 tortilla on a cutting board and
top with 2 tablespoons of the cheese,
1 teaspoon pico de gallo, 1 teaspoon green
onion and 1 to 2 tablespoons shredded
chicken. Top with a second tortilla, transfer
to a large baking sheet and cover with a
damp paper towel. Repeat until desired
number of quesadillas are assembled.
3. Preheat a large nonstick skillet over
medium-low heat 1 minute. Drizzle pan
with oil and place 1 quesadilla in pan;
cook 2 minutes per side or until browned
and cheese is melted. Remove to a cutting
board and cut into 4 wedges. Repeat with
remaining quesadillas. Serve warm with
ShopRite® Special Edition salsas,
additional green onions, cilantro, and
sour cream, if desired.
