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1
Add the chicken to a large nonstick skillet over medium-high heat.
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2
Break up the chicken with a wooden spoon or heat-safe spatula as it cooks.
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3
When the chicken is fully cooked, drain off any excess grease and stir in the taco seasoning mix and water.
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4
Simmer until the flavors combine, about 3 minutes.
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5
Set aside.
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6
Scrape the nacho cheese into a microwave-safe bowl and microwave until hot.
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7
Spread out the flour tortillas on a large plate (theyll overlap) and cover with a moist paper towel, Microwave until warm and pliable, 20 to 40 seconds.
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8
Lay 1 flour tortilla on your work surface.
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9
Spread a heaping 1/4 cup of the warm chicken in the center.
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10
Spoon about 2 1/2 tablespoons of nacho cheese sauce over the chicken and top with 1 tostada shell.
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11
Spread about 2 tablespoons of sour cream evenly over the tostada shell, and top with lettuce, tomato, and about 2 tablespoons of cheese.
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12
To fold, start at the edge of the flour tortilla closest to you and stretch it up and over the center of the quesadilla.
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13
Continue to work your way around the tortilla, folding up and over the center in rough pleats.
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14
If you end up with an exposed part in the center, tear a patch from an extra flour tortilla and tuck it underneath the tortilla foldsthe fillings should be completely covered.
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15
Repeat until youve assembled all the quesadillas.
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16
Coat a large nonstick skillet with cooking spray set it over medium heat.
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17
When the pan is hot, add 4 quesadillas to the pan seam-sides down and cook until golden brown, 2 to 3 minutes.
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18
Carefully flip, and cook on the other side until golden brown, another 2 to 3 minutes.
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19
Serve this first round immediately; repeat with the remaining quesadillas.
