Chicken Chile Quesadillas
Layer classic Southwestern ingredients plus time-saving rotisserie chicken and prepared salsa for these quick tortilla triangles.
20 Minutes Prep
20 Minutes Total
8 Servings
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
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
Calories340(Calories from Fat160),Total Fat18g(Saturated Fat9g,Trans Fat0g),Cholesterol65mgSodium880mgTotal Carbohydrate25g(Dietary Fiber0g Sugars2g),Protein19g;% Daily Value*:Vitamin A10%;Vitamin C2%;Calcium30%;Iron10%; Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 1/2*Percent Daily Values are based on a 2,000 calorie diet.
