Chicken Quesadillas with Peppers
Recipe from
Better Homes and Gardens
This kid-favorite entree can be ready to serve in less than 30 minutes. When preparing this recipe, treat yourself to the authentic taste and texture of Mexican melting cheese such as asadero, Chihuahua, or queso quesadilla.
Servings:
Makes 12 servings.
Prep Time:
20 mins
Total Time:
23 mins
Ingredients
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1 mediumfresh Anaheim pepper or one 4-oz. can diced green chile peppers, drainedsee savings
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1-1/2 cupsshredded asadero, Chihuahua, queso quesadilla, or Monterey Jack cheese (6 ozs.)see savings
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6 8-inchflour tortillassee savings
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1 cupshredded cooked chickensee savings
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1/2 cupchopped, seeded tomato (1 small)see savings
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3 Tbsp.finely chopped green onionssee savings
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1 Tbsp.snipped fresh cilantro, oregano, or basilsee savings
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Purchased guacamole (optional)see savings
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Bottled Salsa (optional)see savings
Directions
1.
If using Anaheim pepper, halve pepper lengthwise; remove seeds and membrane. Cut pepper into thin slivers.
2.
Sprinkle 1/4 cup of the cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions, and cilantro over cheese. Fold tortillas in half, pressing gently.
3.
In a large skillet or on a griddle, cook quesadillas, two at a time, over medium heat for 3 to 4 minutes or until lightly browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300 degrees F oven. Repeat with remaining quesadillas.
4.
To serve, cut quesadillas in half. If desired, serve with guacamole and salsa. Makes 12 servings.
Nutrition information
Per serving: Calories 124, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 24 mg, Sodium 238 mg, Carbohydrate 11 g, Fiber 0 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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