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Barbecue Quesadillas

Dip quesadilla wedges into salsa and green onion-topped sour cream. Or top the quesadillas and eat them with a knife and fork.

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2.5 by 3 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 6 mins per batch

Barbecue Quesadillas

Directions

  1. Coat one side of each tortilla with cooking spray. Place tortillas, coated sides down, on a cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with chile peppers and barbecue chicken. Fold tortillas in half, pressing gently.
  2. Heat a 10-inch nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet for 6 to 8 minutes or until golden brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degrees F oven for up to 30 minutes. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Serve with salsa, sour cream, and green onions.

From the Test Kitchen

Black Bean and Queso Fresco Quesadillas:

Rinse and drain one 15-ounce can black beans. Place beans in a medium bowl. Add 1/4 cup bottled salsa; mash lightly with a potato masher. Prepare quesadillas as above except substitute crumbled queso fresco or shredded Monterey Jack cheese for the cheddar and substitute the bean mixture for the chicken.

Turkey-Havarti Quesadillas:

Prepare quesadillas as above except coat the unsprayed side of each tortilla with 2 teaspoons stone-ground mustard (8 teaspoons total). Substitute shredded Havarti cheese for the cheddar and substitute 16 ounces cooked sliced turkey for the chicken. Omit chile peppers, salsa, sour cream, and green onions.

Italian Sausage Quesadillas:

Prepare quesadillas as above except substitute mozzarella cheese for the cheddar; half of a 20-ounce package frozen cooked Italian sausage links, thawed and sliced, for the chicken; and 3/4 cup bottled roasted red sweet peppers, drained and chopped, for the chile peppers. Serve with warmed marinara sauce. Omit salsa, sour cream, and green onions.

Bacon, Tomato, and Avocado Quesadillas:

Prepare quesadillas as above except substitute shredded Monterey Jack cheese for the cheddar. For the filling, use eight crisp-cooked and crumbled bacon slices; 2 small seeded and coarsely chopped tomatoes; and 1 peeled, pitted, and chopped avocado. Omit chile peppers, barbecue chicken, sour cream, and green onions.

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Nutrition Facts (Barbecue Quesadillas)

  • Per serving:
  • 469 kcal cal.,
  • 21 g fat
  • (10 g sat. fat,
  • 86 mg chol.,
  • 1606 mg sodium,
  • 44 g carb.,
  • 2 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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