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Chicken-Chile Quesadillas

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Chicken-Chile Quesadillas
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8
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Layer classic Southwestern ingredients plus time-saving rotisserie chicken and prepared salsa for these quick tortilla triangles.

Ingredients

1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
2
cups finely shredded Mexican cheese blend (8 oz)
2
cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/4
cup sliced green onions (4 medium)
2
tablespoons butter or margarine, melted
1
cup Old El Paso™ Thick 'n Chunky salsa

Directions

  • 1 Top one half of each tortilla with cheese, chicken, green chiles and onions. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
  • 2 Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa.
Tips  

Expert Tips

Once you cook a filled quesadilla in the skillet, transfer it to a cookie sheet in a 300°F oven while you cook the remaining quesadillas.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
9g
43%
,
Trans Fat
0g
)
Cholesterol
65mg
22%
Sodium
880mg
37%
Total Carbohydrate
25g
8%
(
Dietary Fiber
0g
0%
,
Sugars
2g
)
Protein
19g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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