Chicken Quesadillas
Quick and easy snack or lunch using last night's leftover rotisserie chicken!
Servings: 4
Calories: 415kcal
Cost: $1
Ingredients
- 1 tspn chili powder
- 1 tspn cumin
- 1½ cups dark rotisserie chicken, shredded
- 4 tspn butter, divided
- 4 large flour tortillas
- 2 cups grated Monterey Jack cheese
- 4 tbsp salsa
- 4 tbsp sour cream
Instructions
- Season the chicken with the chili and cumin powder, mix and set aside.
- Add a teaspoon of butter to a non-stick skillet over medium heat. When the butter has melted, lay the tortilla flat in the melted butter. On one side of the tortilla, evenly disperse the chicken and cheese.
- Using tongs, carefully fold the tortilla in half to cover the contents.
- Allow the quesadilla to cook until the underside of the tortilla is evenly browned. Carefully flip the quesadilla and brown on the remaining side making sure the cheese is melted.
- Remove from heat and repeat the procedure for the remaining three quesadillas. (You can keep quesadillas warm in a 200 F oven.)
- Slice the quesadilla into wedges and serve with salsa and sour cream.
Nutrition
Serving: 1quesadilla | Calories: 415kcal | Carbohydrates: 17g | Protein: 32g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 822mg | Potassium: 310mg | Fiber: 1g | Sugar: 3g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 479mg | Iron: 2mg