This is very tasty. Quick and easy to make for a weeknight supper. I put a little extra salsa in the mix to make it easier to spread.
Spicy Chicken Quesadillas
Photo: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross
To make these quesadillas kid-friendly, omit the pickled jalapeño peppers.
Yield: Serves 4 (serving size: 1 quesadilla and 1 tablespoon sour cream)
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Amount per serving
- Calories: 372
- Fat: 14.1g
- Saturated fat: 6.2g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1.3g
- Protein: 24.2g
- Carbohydrate: 36.7g
- Fiber: 2.7g
- Cholesterol: 56mg
- Iron: 2.6mg
- Sodium: 743mg
- Calcium: 307mg
- 1 cup chopped skinless, boneless rotisserie chicken breast
- 1/3 cup refrigerated fresh salsa
- 1/4 cup canned no-salt-added black beans, rinsed and drained
- 1/4 cup frozen whole-kernel corn, thawed
- 1 1/2 tablespoons chopped pickled jalapeño pepper
- 8 (6-inch) flour tortillas
- 1 cup shredded reduced-fat Monterey Jack cheese
- Cooking spray
- 1/4 cup reduced-fat sour cream
- 1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
- 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.
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