Chicken-Olive Quesadillas

Oxmoor House
Chicken-Olive QuesadillasRecipe
Photo: Oxmoor House
4 servings (serving size: 1 quesadilla)


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1/2 cup chopped cooked chicken breast
3 tablespoons sliced ripe olives
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 (4.5-ounce) can chopped green chiles, drained
Butter-flavored cooking spray
4 (6-inch) corn tortillas {Check for Gluten}
Fresh salsa (optional) {Check for Gluten}
Reduced-fat sour cream (optional)


1. Combine first 6 ingredients in a medium bowl.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tortilla to pan. Spread about 1/2 cup chicken mixture on left half of tortilla; fold right side of tortilla over filling, pressing gently with a spatula. Place an additional tortilla in pan, overlapping first quesadilla. Spread about 1/2 cup chicken mixture on right half of tortilla; fold left side of tortilla over filling, pressing with spatula. (Folded sides of tortillas should meet in center of pan.) Cook 1 minute.

3. Coat quesadillas with cooking spray; turn quesadillas over, keeping folded sides together in center of pan. Cook 1 to 2 minutes or until golden and cheese melts. Remove from pan; cover and keep warm. Repeat procedure with cooking spray and remaining tortillas and filling. Serve immediately with salsa and sour cream, if desired.

Created date

November 2011

Nutritional Information

Calories 178
Fat 6.3 g
Satfat 1.4 g
Monofat 2.6 g
Polyfat 1.8 g
Protein 11.8 g
Carbohydrate 16.3 g
Fiber 1.3 g
Cholesterol 15 mg
Iron 0.4 mg
Sodium 312 mg
Calcium 9 mg