Queso Asadero is a mild white Mexican cheese. Monterey Jack cheese is a good substitute.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
30 mins
cook:
21 mins
total:
51 mins
Yield:
8 servings,(serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Stir in corn and crushed red pepper. Sauté 2 to 3 minutes or until corn is lightly browned. Add bell pepper; sauté 2 minutes. Stir in chicken and green onions; sauté 1 minute. Remove mixture from heat; stir in oregano, cilantro, and salt. Wipe pan dry with a paper towel.

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  • Sprinkle each of 4 tortillas with 1 1/2 tablespoons cheese, and top evenly with chicken mixture. Sprinkle remaining cheese evenly over chicken mixture, and top with remaining 4 tortillas.

  • Place pan over medium heat and add 1/4 teaspoon oil. Carefully add 1 quesadilla, and cook 2 to 3 minutes on each side or until lightly browned. Repeat procedure with remaining oil and quesadillas. Cut each quesadilla into 4 wedges. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

66 calories; fat 2.8g; saturated fat 1.2g; protein 4.8g; carbohydrates 6.1g; cholesterol 12mg; iron 0.2mg; sodium 75mg; calories from fat 38%; fiber 0.7g; calcium 49mg.
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