Chicken-Olive Quesadillas

Chicken-Olive Quesadillas Recipe
Photo: Oxmoor House


4 servings (serving size: 1 quesadilla)

Recipe from

Oxmoor House

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


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.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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