It's easy to create variations of these quick Mexican-inspired appetizers. Chicken, turkey, or bacon and tomato toppings provide tasty options.
- Makes: 4 servings
- Prep: 20 mins
- Cook: 6 mins 350°F per batch
- Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or parchment paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently.
- Preheat oven to 350. In a hot 10-inch skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.
From the Test Kitchen
Bacon, Tomato, and Avocado Quesadillas:
Prepare as above, except substitute Monterey Jack cheese for the cheddar, 8 crisp-cooked and crumbled bacon slices, 2 small seeded and coarsely chopped tomatoes; and 1 seeded, peeled, and chopped avocado for the filling. Omit green chiles, barbecue sauce with chicken, salsa, sour cream, and green onion.
Prepare as above, except coat the unsprayed side of each tortilla with 2 teaspoons stone-ground mustard. Substitute Havarti cheese for the cheddar and 16 ounces cooked sliced turkey for the chicken. Omit green chiles, salsa, sour cream, and green onion.
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