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Chicken Quesadilla Sandwiches |
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Serves: 4
Print this Recipe
prep: 30 min
cook: 24 min
1 1/2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
8 flour tortillas (8 to 10 inches in diameter)
Cooking spray
1 cup shredded monterey jack cheese (4 ounces)
1 can (4 1/2 ounces) chopped green chilies, drained
Salsa, if desired
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1. Mix together chicken with cilantro and cumin
2. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chiles to within 1/2 inch of edge of tortilla. Top with another tortilla; spray top of tortilla with cooking spray.
3. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown. Repeat with remaining tortillas, chicken mixture, cheese and chiles. Cut quesadillas into wedges. Serve with salsa.
wing it!
For a super-quick rice dish to serve with the quesadillas, combine hot cooked rice with salsa or with melted process cheese spread. Top with sliced ripe olives and chopped green onions for a festive look.
1 SERVING: Calories 470 (Calories from Fat 160); Fat 18g (Saturated 8g); Cholesterol 70mg; Sodium 680mg; Carbohydrate 49g (Dietary Fiber 3g); Protein 29g * % DAILY VALUE: Vitamin A 8%; Vitamin C 46%; Calcium 32%; Iron 22% * DIET EXCHANGES: 3 Starch, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 3
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Chicken Quesadilla Sandwiches is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now!
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