- 12
Ingredients
- 1 * 1 medium fresh Anaheim pepper or one 4-oz. can diced green chile peppers, drained
- 1-1/2 * 1-1/2 cups shredded asadero, Chihuahua, queso quesadilla, or Monterey Jack cheese (6 ozs.)
- 6 * 6 8-inch flour tortillas
- 1 * 1 cup shredded cooked chicken
- 1/2 * 1/2 cup chopped, seeded tomato (1 small)
- 3 * 3 Tbsp. finely chopped green onions
- 1 * 1 Tbsp. snipped fresh cilantro, oregano, or basil
- * Purchased guacamole (optional)
- * Bottled Salsa (optional)
Preparation
Step 1
Directions
1. If using Anaheim pepper, halve pepper lengthwise; remove seeds and membrane. Cut pepper into thin slivers.
2. Sprinkle 1/4 cup of the cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions, and cilantro over cheese. Fold tortillas in half, pressing gently.
3. In a large skillet or on a griddle, cook quesadillas, two at a time, over medium heat for 3 to 4 minutes or until lightly browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300 degrees F oven. Repeat with remaining quesadillas.
4. To serve, cut quesadillas in half. If desired, serve with guacamole and salsa. Makes 12 servings.
Nutrition Facts
* Calories 124,
* Total Fat (g) 5,
* Saturated Fat (g) 2,
* Cholesterol (mg) 24,
* Sodium (mg) 238,
* Carbohydrate (g) 11,
* Protein (g) 9,
* Percent Daily Values are based on a 2,000 calorie diet