Appetizers recipes
Chicken Quesadilla Recipes
Ingredients
- 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
Method
- 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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