| 1 | package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) |
| 2 | cups finely shredded Mexican cheese blend (8 oz) |
| 2 | cups shredded or finely chopped cooked chicken |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles |
| 2 | tablespoons butter or margarine, melted |
| 1 | cup Old El Paso® salsa (any variety) |
Serve with...
Cilantro-Lime Salsa
Total Time:
15 min
| 1. | Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla. |
| 2. | Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa. |
| No change. |
|
| Once you cook a filled quesadilla in the skillet, transfer it to a cookie sheet in 375°F oven while you cook the remaining quesadillas. |
|
| Garnish with fresh cilantro sprigs. |
Nutrition Information:
340 ( 160); 18g ( 9g, 0g); 65mg; 1000mg; 25g ( 0g, 2g); 20g 15%; 0%; 25%; 10% 1 ; 1/2 ; 0 ; 2 1/2 ; 1 1 1/2