Ingredients

• 10 ounces frozen breaded chicken tenders or strips
• 8 medium-size flour tortillas
• Cooking spray
• 1 cup shredded Italian-blend cheese, divided
• 1 ½ cups tomato pasta sauce, divided

Steps

1. Preheat two-sided tabletop grill on medium. Place chicken tenders on microwave-safe plate. Microwave on HIGH 3–5 minutes or until heated. Cut chicken into bite-size pieces.
2. Lightly coat 1 side of tortillas with spray. Arrange 4 tortillas on clean work surface (sprayed-side down). Divide ½ cup cheese and one-fourth of the chicken evenly over tortillas. Spoon marinara sauce evenly over the chicken, then sprinkle with remaining ½ cup cheese. Cover with remaining tortillas (sprayed-side up).
3. Place 1 or 2 quesadillas on grill (depending on size of grill). Close grill and cook 4–5 minutes or until golden and chicken is 165°F. Remove from grill and let stand 2–3 minutes before cutting. Cook remaining quesadillas. Cut each quesadilla into wedges and serve.
Note: Quesadillas may be cooked in large sauté pan preheated on medium. Double cooking time, turning once.

Ingredients

• 1 (8.5 oz) pouch cooked rice
• 1 cup tomato pasta sauce
• 3 cloves garlic
• 4–5 sprigs fresh Italian parsley
• 1 cup shredded Italian-blend cheese

Steps

1. Combine rice and pasta sauce in small saucepan on medium; cook 2–3 minutes, stirring occasionally.
2. Crush garlic into rice, using garlic press (or mince garlic). Chop parsley finely (1 tablespoon).
3. Stir cheese and parsley into rice; cook 2–3 more minutes, stirring occasionally, or until thoroughly heated. Serve.