Ingredients

The following ingredients have 16 Servings
  • 2 ounces Neufchatel cheese ((or cream cheese), softened)
  • 3 ounces shredded cheddar cheese ((about 1 cup))
  • 1 can (4 oz) diced green chiles
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 8 ounces (about 2 cups) diced, cooked chicken breast (can use rotisserie chicken)
  • 2 tablespoons chopped cilantro
  • 2 packages Stonefire Naan ((I used Whole Grain and Garlic Naan))
  • Olive oil spray
  • Optional for serving: salsa, diced avocado, Greek yogurt or sour cream

Instruction

  • Mix the Neufchatel cheese, cheddar cheese, chiles, cumin, and garlic powder together in a large bowl. Stir in the chicken. Spread the mixture onto 2 pieces of naan and sprinkle with cilantro. Top them with the remaining two pieces of naan.
  • Heat a large skillet over medium heat and spray with olive oil. Place one quesadilla in the skillet and cook 3-4 minutes until toasted and golden brown. Flip the quesadilla and cover the pan. Cook another 3-4 minutes until naan is toasted and cheese is melted. Repeat with the remaining quesadilla. Cut the quesadillas into 8 wedges each. Serve with salsa, diced avocado, and Greek yogurt or sour cream.