How to Make Chicken Quesadillas
Quesadillas are one of those fun meals to make with the whole family. The crunch of the flour tortilla, the savory inside mixture and to top it all off melted cheese will leave you wanting more. This classic Mexican-American entree can be mixed up 100 different ways, but here's our take.
Ingredients
| Olive oil | 3 Tablespoon , divided | |
| Onion | 1/2 , chopped | |
| Red pepper | 1/2 , seeded and chopped | |
| Tortillas | 4 (Tortilla Shells) | |
| Chopped cooked chicken | 1 Cup (16 tbs) (rotisserie chicken) | |
| Queso chihuahua | 8 Ounce (or 4 Cheese Mexican Cheese) | |
| Ranch | 4 Ounce (use light ranch) | |
| Chipotle pepper in adobe sauce | 3 , seeded and chopped | |
| For garnish | ||
| Cilantro | 1 Tablespoon (Optional) | |
| Pico de gallo | To Taste (Optional) | |
| Guacamole | To Taste (Optional) |
Directions
MAKING
1.Place a large saute pan on medium heat and pour 2 tbsp olive oil in it.
2.Add chopped onions and red peppers. Saute for 5 minutes or until the onions are translucent and the pepper become slightly tender. Remove pan from heat and set aside.
3.To assemble, place a tortilla shell down, sprinkle 2 oz of cheese and top it with half of the cooked red peppers, onions and chicken.
4.Sprinkle another 2 oz of cheese over top of the chicken and vegetables and place another tortilla shell over top. Repeat the process for the second quesadilla.
5.Place a saute pan over medium heat and drizzle remaining oil in it.
6.Place the quesadilla into the pan and cook for 4 minutes on one side. Carefully flip and cook for 4 minutes on the other side or until the sides are slightly brown and the cheese melts. Repeat the process for the other one.
7.For dressing, in a small bowl mix together ranch and chopped chipotle pepper.
SERVING
8.Garnish with dressing, cilantro, guacamole, and pico de gallo and serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 397Calories from Fat 268
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 562 mg23.42%
Total Carbohydrates 16 g5.3%
Dietary Fiber 2 g8%
Sugars 4 g
Protein 17 g34%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
