Chicken Chile Quesadillas

Layer classic Southwestern ingredients plus time-saving rotisserie chicken and prepared salsa for these quick tortilla triangles.
Prep 20 Minutes
Total 20 Minutes
Servings 8

Ingredient List

  • 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
  • 2 cups finely shredded Mexican cheese blend (8 oz)
  • 2 cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1/4 cup sliced green onions (4 medium)
  • 2 tablespoons butter or margarine, melted
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
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Recipe Continues Below

Preparation

  1. Top one half of each tortilla with cheese, chicken, green chiles and onions. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
  2. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa.

Expert Tips

  • Once you cook a filled quesadilla in the skillet, transfer it to a cookie sheet in a 300°F oven while you cook the remaining quesadillas.

Nutrition

  • 1 Serving Calories 340 (Calories from Fat 160);  Total Fat 18g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 65mg;  Sodium 880mg;  Potassium 130mg;  Total Carbohydrate 25g (Dietary Fiber 0g ,Sugars 2g);  Protein 19g
  • % Daily Value: Vitamin A 10%;  Vitamin C 2%;  Calcium 30%;  Iron 10%
  • Exchanges: 1 1/2 Starch;  2 Lean Meat;  2 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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