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Chicken Quesadilla
Ingredients
-
1
10-inch plain or spinach flour tortilla
-
Nonstick cooking spray
-
2
ounces cheddar cheese, shredded (1/2 cup)
-
1/2
cup shredded cooked chicken or turkey
-
1/4
cup chopped avocado
-
2
- 3
fresh small jalapeno peppers, seeded and thinly sliced*
-
1/2
cup bottled salsa
Directions
1. Lightly coat one side of tortilla with cooking spray. Divide half of the cheese evenly on one side of tortilla that hasnt been sprayed. Top with chicken, avocado, and jalapeno. Add a little salsa and sprinkle with remaining cheese. Fold plain tortilla side over filling.
2. Heat a heavy skillet or griddle over medium heat. Cook quesadilla about 1 to 2 minutes per side or until cheese melts and tortilla is lightly browned. Cut into 6 wedges. Serve warm with remaining salsa. Makes 6 appetizer servings.
From the Test Kitchen
- Note *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts
(Chicken Quesadilla)
- Servings Per Recipe 6,
- Calories 97,
- Protein (gm) 7,
- Carbohydrate (gm) 5,
- Fat, total (gm) 6,
- Cholesterol (mg) 20,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 194,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 145,
- Potassium (mg) 112,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Starch () 1,
- Medium-Fat Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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