BBQ Chicken Quesadilla Recipe - Cooking Index
BBQ Chicken Quesadilla Recipe - Cooking Index
When cooking quesadillas, be sure to use a dry skillet. (I use a 10-inch nonstick pan.) For pizzazz, try jalapeņo Jack cheese.
Type: Chicken, Poultry| 8 | Flour tortillas - (7 1/2" dia) | |
| 4 oz | 113g | Grated Monterey Jack cheese |
| 8 oz | 227g | Shredded cooked barbecued chicken - - (1 cup) |
| 4 | Scallions with 3" of green left on - thinly sliced on | |
| The diagonal | ||
| 1 1/2 tablespoons | 22ml | Chopped flat-leaf parsley |
| 12 | Fresh spinach leaves - (to 14) - stems discarded, | |
| Washed and dried | ||
| 4 oz | 113g | Grated Cheddar cheese |
Place 4 tortillas on a work surface and sprinkle evenly with Jack cheese. Scatter shredded chicken, scallions and parsley over top. Cover with spinach leaves and sprinkle with Cheddar.
Place a second tortilla over each, creating a sandwich (quesadilla), and press down on the tops with the palm of your hand.
Heat a dry, nonstick skillet over medium heat until very hot; add a quesadilla. Pressing down with a spatula and turning once, cook until golden brown, 3 to 4 minutes a side. Keep warm in a low oven (250 degrees) until ready to serve. Repeat with remaining quesadillas.
Cut quesadillas into quarters and serve hot with a bowl of salsa alongside, if desired.
This recipe yields 4 servings.
Per serving: 634 calories, 55g carbohydrates, 40g protein, 28g fat, 102mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 02-20-2000
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