Chicken Chile Quesadillas

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

Ratings and Reviews

You may also like...

Advertisement