Quick and easy snack or lunch using last night's leftover rotisserie chicken!
- 1 tspn chili powder
- 1 tspn cumin
- 1½ cups dark rotisserie chicken, shredded
- 4 tspns butter, divided
- 4 large flour tortillas
- 2 cups grated Monterey Jack cheese
- 4 tbsp salsa
- 4 tbsp sour cream
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.)
To serve, slice the quesadilla into wedges and serve with salsa and sour cream.
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