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Chicken Quesadillas with Peppers
Ingredients
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1
fresh Anaheim pepper or one 4-oz. can diced green chile peppers, drained
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1 1/2
cups shredded asadero, Chihuahua, queso quesadilla, or Monterey Jack cheese (6 ozs.)
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6
8 inches flour tortillas
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1
cup shredded cooked chicken
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1/2
cup chopped, seeded tomato (1 small)
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3
tablespoons finely chopped green onions
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1
tablespoon snipped fresh cilantro, oregano, or basil
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Purchased guacamole (optional)
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Bottled Salsa (optional)
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 Facts
(Chicken Quesadillas with Peppers)
- Servings Per Recipe 12,
- Calories 124,
- Protein (gm) 9,
- Carbohydrate (gm) 11,
- Fat, total (gm) 5,
- Cholesterol (mg) 24,
- Saturated fat (gm) 2,
- Sodium (mg) 238,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Simple, tasty, and very adaptable to individual taste!
4/26/2010 09:48:19 AM Report Abuse