Chicken-Olive Quesadillas

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 quesadilla)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 6.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 11.8g
  • Carbohydrate: 16.3g
  • Fiber: 1.3g
  • Cholesterol: 15mg
  • Iron: 0.4mg
  • Sodium: 312mg
  • Calcium: 9mg

Ingredients

  • 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)

Preparation

  1. 1. Combine first 6 ingredients in a medium bowl.
  2. 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. 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.
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