BBQ Chicken And Cheddar Quesadillas
Dip quesadilla wedges into salsa and green onion-topped sour cream. Or, top the quesadillas and eat them with a knife and fork.
Prep Time:
20 mins
Total Time:
24 mins
Servings:
Makes 4 main-dish servings.
Ingredients
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Nonstick cooking spray
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4 7- or 8-inch flour tortillas
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1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces)
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1 4-ounce can diced green chili peppers, drained
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1 18-ounce tub refrigerated shredded chicken with barbecue sauce (2 cups)
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1 cup bottled salsa
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1/4 cup dairy sour cream
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1/4 cup sliced green onions
Directions
1.
Coat one side of each tortilla with cooking spray. Place sprayed sides down on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with chili peppers and barbecued chicken. Fold tortillas in half, pressing gently.
2.
Heat a 10-inch nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onions. Makes 4 main-dish servings.
Nutrition information
Calories 469, Total Fat 21 g, Saturated Fat 10 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 86 mg, Sodium 1629 mg, Carbohydrate 46 g, Total Sugar 15 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 38%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Barbecue Chicken and Cheddar Quesadillas
Barbecue sauce and green chili peppers add zing to this Mexican skillet sandwich recipe. Serve with sour cream and salsa for dipping.
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