SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Chicken Quesadillas with Peppers

Makes: 12 servings

Prep 20 mins Cook 3 mins per batch

Ingredients

1 fresh Anaheim pepper or one 4-oz. can diced green chile peppers, drained
1 1/2 cups shredded asadero, Chihuahua, queso quesadilla, or Monterey Jack cheese (6 ozs.)
6 8 inches flour tortillas
1 cup shredded cooked chicken
1/2 cup chopped, seeded tomato (1 small)
3 tablespoons finely chopped green onions
1 tablespoon snipped fresh cilantro, oregano, or basil
Purchased guacamole (optional)
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,
cal. (kcal) 124,
Fat, total (g) 5,
chol. (mg) 24,
sat. fat (g) 2,
carb. (g) 11,
fiber (g) 0,
pro. (g) 9,
sodium (mg) 238,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe