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Pub date
2008-01-08
Chicken Quesadilla Recipes
Source: Editor: Read:
Ingredient |
Weight |
Measure |
| Onion, halved, sliced | 1 lb. | 1 qt. |
| Green bell pepper, cut in strips | 1 lb. | 1 qt. |
| Garlic, crushed | - | 3 Tbsp. |
| Olive oil | - | 2 Tbsp. |
| Chicken, cooked, cut in strips or shredded | 4 lbs. 8 oz. | - |
| Tomatoes, coarsely chopped | 2 lbs. 8 oz. | 1 1/2 qts. |
| California Ripe Olive wedges | 12 oz. | 3 cups |
| Fresh cilantro, chopped | - | 1/2 cup |
| Salt and pepper | - | to taste |
| Monterey jack cheese, shredded | 1 lb. 8 oz. | - |
| 10-inch flour tortilla | - | 24 |
| Butter OR margarine | 4 oz. | 1/2 cup |
Directions:
1. In large skillet or stock pot, saute onions, bell peppers and garlic in olive oil until tender. 2. Add chicken, tomatoes, olives, cilantro, salt and pepper. Heat through. 3. Perpare each quesadilla: place 1/2 oz. cheese on one half of tortilla, top with 3/4 cup filling and another 1/2 oz. cheese. Fold over other half of tortilla. Melt 1 teaspoon butter or margarine in skillet; grill quesadilla until golden brown on both sides. Serve quesadilla whole or cut into quarters. Yield 24 (1 tortilla, 1 oz. cheese, 3/4 cup filling) Servings. Nutritional Analysis Per Serving: Calories 518, Fat 23g, Cholesterol 108mg, Sodium 679mg, Carbohydrate 38g, Protein 39g, Calories from fat 40%.
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