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Chicken Quesadillas with Peppers

Makes: 12 servings
Prep 20 mins Cook 3 mins  per batch
Chicken Quesadillas with Peppers
  • 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)

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

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