Quesadillas and Nachos for Your March Madness Party - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Quesadillas and Nachos for Your March Madness Party

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    Quesadillas and Nachos for Your March Madness Party
    BJ's Wholesale Club
    BJ's Wholesale Club shares recipes for quesadillas and nachos you can make for your NCAA tournament viewing party.

    Are you hosting some friends at your house for March Madness? Paul Kondash is sharing these quesadilla and nacho recipes on behalf of BJ's Wholesale Club for your viewing party.

    Quesadillas

    Ingredients

    • 12 oz. Harvestland purely all-natural grilled chicken breast strips, defrosted (10-12)
    • 2/3 cup shredded Wellsley Farms shredded Mexican cheese
    • 8 Mission tortilla wraps
    • 1 cup Sabra medium salsa
    • Wholly Guacamole, small bowl on the side
    • Daisy sour cream, small bowl on the side

    Directions
     

    1. Roughly chop chicken. Add to medium bowl and mix with salsa.
    2. Preheat skillet over medium heat until drop of water sizzles.
    3. Divide chicken-salsa mix evenly between 4 tortillas. Top with ¼ of the shredded cheese; cover filling with a second tortilla.
    4. Transfer an assembled quesadilla to a hot skillet. Cook over medium until bottom is lightly browned, about 2 to 3 minutes.
    5. Using large spatula, carefully flip the quesadilla. Cook another 2 to 3 minutes until the bottom is lightly browned and the cheese is bubbly.
    6. Slide the quesadilla onto a plate and cut into 6 wedges. Serve immediately with sour cream and guacamole while the next quesadilla cooks.

    Recipe 2: Nachos

    Ingredients
     

    • 1 Yellow onion, thinly sliced
    • 2 Tbsp. Wesson vegetable oil
    • 8 Harvestland purely all-natural grilled chicken breast strips, defrosted
    • Salt and black pepper, to taste
    • 1 cup Sabra medium salsa
    • 2/3 (18 oz.) bag Tostitos tortilla chips
    • 1 cup Wellsley Farms shredded Mexican cheese
    • 1 Tomato, diced
    • 1 (5 oz.) can Black Pearl sliced olives, drained
    • 1/2 (12 oz.) bag Fresh Express romaine lettuce (optional)
    • Wholly Guacamole, small bowl on the side
    • Daisy Sour Cream, small bowl on the side

    Directions
     

    1. Preheat oven to 350 degrees. Heat oil in a large skillet over medium. Add onions and sauté, stirring, until translucent, about 5 minutes.
    2. Remove skillet from heat and mix in chopped chicken. Season to taste with salt and pepper. Stir in salsa.
    3. Arrange tortilla chips on a large baking sheet, slightly overlapping in a single layer. Spread spoonfuls of the chicken mixture evenly over the chips, sprinkle with the shredded cheddar and top with diced tomato. Repeat steps to create layering effect.
    4. Bake until cheese is bubbly and golden brown, about 10 minutes.
    5. Remove from oven and top with olives. Serve immediately with guacamole and sour cream.