Spicy Chicken Quesadillas

Fresh herbs and pickled jalapenos brighten up these simple yet spicy chicken quesadillas. Serve with a tossed green salad and a side of black beans to round out the meal.

Yield: 4 servings (serving size: 1 quesadilla and 3 tablespoons salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 27.9g
  • Carbohydrate: 29.4g
  • Fiber: 2.1g
  • Cholesterol: 65mg
  • Iron: 2.5mg
  • Sodium: 786mg
  • Calcium: 248mg

Ingredients

  • 1/4 cup thinly sliced green onions (about 2)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped pickled jalapeño peppers
  • 1 cup chopped cooked chicken (about 8 ounces), divided
  • 4 (8-inch) flour tortillas
  • 3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
  • Cooking spray
  • 3/4 cup salsa

Preparation

  1. Combine first 3 ingredients in a small bowl; stir until blended.
  2. Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and 1 tablespoon onion mixture; fold in half. Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.
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