Chicken Chile Quesadillas
Prep
20 Minutes
Total Time
20 Minutes
Servings
8
Ingredient List
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 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 oz) Old El Paso™ Chopped Green Chiles
- 1/4 cup sliced green onions (4 medium)
- 2 tablespoons butter or margarine, melted
- 1 cup thick & chunky salsa
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Recipe Continues Below
Preparation
- 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.
- 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
