1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla. 2. Place one tortilla in a large skillet, butter side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla. 3. Spread 1/2 cup queso dip over quesadilla; carefully sprinle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt. 4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadila into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2 dozen. ---------------------------------------------------------------------------
Nutrition
Ingredients
