Chicken-Chile Quesadillas

Chicken-Chile Quesadillas

Layer classic Southwestern ingredients plus time-saving rotisserie chicken and prepared salsa for these quick tortilla triangles.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

8

servings

1
package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
2
cups finely shredded Mexican cheese blend (8 oz)
2
cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
can (4.5 oz) Old El Paso® chopped green chiles
1/4
cup sliced green onions (4 medium)
2
tablespoons butter or margarine, melted
1
cup Old El Paso® Thick 'n Chunky salsa
  1. Top one half of each tortilla with cheese, chicken, green chiles and onions. 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 thoroughly heated. Cut into wedges. Serve with salsa.
Makes 8 servings (1 quesadilla and 2 tablespoons salsa each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Once you cook a filled quesadilla in the skillet, transfer it to a cookie sheet in a 300°F oven while you cook the remaining quesadillas.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 880mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.