ULTIMATE CHICKEN QUESADILLAS
Yield Portion Size
| 3 | |
| 4 |
Flour tortillas (10 inch)
|
| 1 can (10 oz each) |
Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained
|
| 2 cups |
Shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 545 mg | 54% |
| Carbohydrate | 43 g | 14% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 29 g | 44% |
| Iron | 5 mg | 25% |
| Potassium | 243 mg | 0% |
| Calories | 562 kcal | 28% |
| Sodium | 1477 mg | 62% |
| Protein | 33 g | 67% |
| Polyunsaturated Fat | 2 g | 11% |
| Saturated Fat | 13 g | 67% |
| Sugars | 5 g | 0% |
| Vitamin C | 3 mg | 5% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cook chicken according to package directions; cut into 1/2-inch pieces. Spray large skillet with cooking spray; heat over medium heat. Add chicken and drained tomatoes; cook 3 minutes or until warm.
-
Step 2
Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
-
Step 3
Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.
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