For a delicious and quick meal try this recipe for Southwest style chicken quesadilla.
How To Make Southwest Chicken Quesadillas
This border-style quesadillas is rich and creamy and the closest thing you can get to the original.
Prep:
20 mins
Cook:
35 mins
Total:
55 mins
Ingredients
- No-Stick Cooking Spray, CRISCO®
- 1 cup chicken, finely shredded
- ½ cup tomato salsa, plus additional for serving
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. mayonnaise
- 2 tsp. chili powder
- 8 flour tortillas, 8 inch
- 1 ½ cup Jalapeno Jack , or Monterey Jack cheese, shredded
- 8 sprigs cilantro, minced
- sour cream
Instructions
- Heat oven to 450 degrees.
- Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray.
- In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder and minced cilantro.
- Arrange 4 tortillas on baking sheet.
- Top with chicken mixture.
- Top with remaining 4 tortillas; press closed gently.
- Bake 5 minutes.
- Remove baking sheets from oven.
- Carefully turn quesadillas with spatula.
- Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes.
- Cut each in quarters.
- Serve immediately, with additional salsa and sour cream if desired.
Nutrition
- Sugar: 6g
- :
- Calcium: 89mg
- Calories: 288kcal
- Carbohydrates: 37g
- Cholesterol: 13mg
- Fat: 12g
- Fiber: 4g
- Iron: 3mg
- Potassium: 365mg
- Protein: 9g
- Saturated Fat: 3g
- Sodium: 860mg
- Vitamin A: 1569IU
- Vitamin C: 42mg
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