Chicken Parmigiana Quesadillas
10 oz. frozen breaded chicken tenders or strips
8 large flour tortillas
Cooking spray
1 cup shredded Italian-blend cheese, divided
1½ cups pasta sauce
- Preheat 2-sided grill. Place chicken tenders on plate. Microwave on high 3-5 min. or until heated. Cut chicken into bite-size pieces.
- Lightly coat one side of the tortilla with cooking spray. Arrange 4 of the tortillas on clean work surface (sprayed side down). Sprinkle 2 tbs. of the cheese over each tortilla, then ¼ of the chicken. Spoon ¼ of the marinara sauce over the chicken, then sprinkle with 2 more tbs. of the cheese. Cover each with remaining tortillas (sprayed side out).
- Place one or two quesadillas on grill (depending on size of grill). Cook 4-5 min. until golden. Let stand 2-3 min. before cutting. Cook remaining quesadillas. Cut each quesadilla into wedges and serve.
