Originally published Wednesday, April 30, 2008 at 12:00 AM

Recipe: Chicken & Mozzarella Quesadillas

Serves 12 (8-inch) flour tortillas ½ cup skinned, shredded roasted chicken 3 minced sun-dried tomato halves ½ cup shredded mozzarella...

Serves 1

2 (8-inch) flour tortillas

½ cup skinned, shredded roasted chicken

3 minced sun-dried tomato halves

½ cup shredded mozzarella

¼ teaspoon dried basil

1/8 teaspoon crushed red pepper flakes

2 teaspoons olive oil, divided

1. Place tortillas on a baking sheet. Top one tortilla with chicken, minced sun-dried tomato halves, mozzarella, dried basil and crushed red pepper flakes. Drizzle 1 teaspoon olive oil over top and place second tortilla on top, pressing down lightly. Brush second teaspoon oil on top.

2. Bake in a preheated 400-degree oven 8 to 10 minutes, or until browned on top. Remove from oven and cool a few minutes before cutting into wedges.

More Food & wine headlines...

E-mail article Print view Share: Digg Newsvine

More Food & wine

We're awash in great fish-and-chips spots

Dining Deals: GreenGo Food: "fast food with a conscience" in Ballard

NEW - 07:42 PM
Just how friendly are those probiotics in your food?

UPDATE - 09:03 PM
Summer sippers: Updated cocktails and offbeat coolers

NEW - 08:40 PM
Turn old bread into a low-cost summer salad

Advertising

Video

2009 fireworks time lapse
With strict parking rules enforced at this year's July 4th celebration on Wallingford Ave North, less cars and more spectators filled the streets.