Chili-Chicken Quesadillas
Description
An enticing way to use up leftover cooked chicken, these Chili-Chicken Quesadillas are not only delicious but also quick to prepare, making them a perfect option for lunch or a snack. Whether you boil fresh chicken or use leftovers, this recipe promises a flavorful and satisfying meal in under 30 minutes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salsa | 1 1/4 cups |
| Canned green chilies | 1 can |
| Fresh cilantro, chopped | 1 cup |
| Ground cumin | 1/4 teaspoon |
| 7-inch flour tortillas | 6 |
| Shredded cheese (your choice) | 1 1/2 cups |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 212.1 |
| Total Fat | 5.5 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 19.6 mg |
| Sodium | 634.5 mg |
| Total Carbohydrates | 28.9 g |
| Dietary Fiber | 2.6 g |
| Sugars | 3.5 g |
| Protein | 12 g |
Instructions
- In a mixing bowl, combine 1/2 cup salsa, shredded chicken, canned green chilies, chopped cilantro, and ground cumin. Stir until well blended.
- Heat a lightly greased skillet over medium-high heat and place 1 tortilla in the skillet.
- Spoon approximately 1/6 of the salsa mixture evenly over the tortilla.
- Sprinkle 1/4 cup shredded cheese on top of the mixture and heat for about 1 minute, or until the cheese begins to melt.
- Carefully fold the tortilla in half and continue to cook for another 30 seconds or until lightly browned and crispy.
- Remove from the skillet and repeat the process with the remaining tortillas and filling.
- Once cooked, cut each quesadilla into 4 wedges.
- For serving, top with the remaining 3/4 cup salsa, if desired.
Keywords
Low Cholesterol, Healthy, Spicy, < 30 Mins, Easy
Enjoy these flavorful Chili-Chicken Quesadillas for a quick meal that delights your taste buds!
