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Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

To make these quesadillas kid-friendly, omit the pickled jalapeño peppers.

Caroline Ford
Recipe by Cooking Light January 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross

Recipe Summary

Yield:
Serves 4 (serving size: 1 quesadilla and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

372 calories; fat 14.1g; saturated fat 6.2g; mono fat 5g; poly fat 1.3g; protein 24.2g; carbohydrates 36.7g; fiber 2.7g; cholesterol 56mg; iron 2.6mg; sodium 743mg; calcium 307mg.
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