Chicken Quesadillas

Oxmoor House
Prep: 4 minutes; Cook: 19 minutes. Cook the chicken and the tortillas in the same skillet so you'll have only one pan to clean.
4 servings (serving size: 2 quesadilla wedges and 2 tablespoons salsa)


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1 pound chicken breast tenders, chopped
2 teaspoons salt-free Mexican seasoning
Cooking spray
1 teaspoon olive oil
1/2 cup frozen chopped onion
4 (8-inch) flour tortillas
1 cup (4 ounces) shredded reduced-fat Cheddar or part-skim mozzarella cheese
1/2 cup salsa


Sprinkle chicken with seasoning. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and onion; sauté 7 to 8 minutes or until chicken is done. Remove chicken and onion from pan; wipe pan dry with paper towels.

Coat pan with cooking spray; place over medium-high heat until hot. Place 2 tortillas in pan. Sprinkle 1/4 of chicken mixture and cheese over 1 side of each tortilla. Fold tortillas in half. Cook 3 minutes on each side or until golden. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Cut each folded tortilla into 2 wedges. Serve with salsa.

Created date

April 2008

Nutritional Information

Calories 379
Caloriesfromfat 26 %
Fat 10.8 g
Satfat 4.8 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 40.4 g
Carbohydrate 29.6 g
Fiber 0.9 g
Cholesterol 86 mg
Iron 2.2 mg
Sodium 786 mg
Calcium 377 mg