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

Source: Better Homes and Gardens

Gallery

Recipe Summary

cook:
4 mins
total:
24 mins
prep:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat one side of each tortilla with cooking spray. Place sprayed sides down on cutting board or parchment paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with chili peppers and barbecued chicken. Fold tortillas in half, pressing gently.

    Advertisement
  • Heat a 10-inch nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onions. Makes 4 main-dish servings.

Nutrition Facts

469 calories; fat 21g; cholesterol 86mg; saturated fat 10g; carbohydrates 46g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 15g; protein 25g; vitamin a 777.4IU; vitamin c 10.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.3mcg; sodium 1629mg; potassium 182mg; calcium 383.7mg; iron 2.3mg.
Advertisement