Santa Fe Chicken Quesadillas

Yield: 2 dozen appetizers.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 28%
  • Fat: 1.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.6g
  • Carbohydrate: 6.3g
  • Fiber: 0.3g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 129mg
  • Calcium: 0.0mg

Ingredients

  • 1 1/4 cups no-salt-added salsa, divided
  • 1 cup chopped cooked chicken breast (skinned before cooking and cooked without salt)
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 (4-ounce) can chopped green chiles, drained
  • 6 (7-inch) flour tortillas
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
  • Vegetable cooking spray

Preparation

  1. Combine 1/2 cup salsa, chicken, and next 3 ingredients. Spoon mixture evenly onto one half of each tortilla. Sprinkle with cheese.
  2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add one tortilla; cook 1 minute. Fold in half; cook 30 seconds. Turn; cook other side 30 seconds. Repeat with remaining tortillas. Cut each into 4 wedges. Top with 3/4 cup salsa.
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