BBQ Chicken And Cheddar Quesadillas
Recipe from
Better Homes and Gardens
Dip quesadilla wedges into salsa and green onion-topped sour cream. Or, top the quesadillas and eat them with a knife and fork.
Ingredients
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Nonstick cooking spraysee savings
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4 7- or 8-inchflour tortillassee savings
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1 cupshredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces)see savings
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1 4-ounce candiced green chili peppers, drainedsee savings
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1 18-ouncetub refrigerated shredded chicken with barbecue sauce (2 cups)see savings
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1 cupbottled salsasee savings
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1/4 cupdairy sour creamsee savings
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1/4 cupsliced green onionssee savings
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
Per serving: 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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