| Chicken Quesadillas
8 large Flour tortillas; 98% fat
3 cups of shredded cheddar cheese
12 ounces of cooked chicken breast halves
1 tablespoon of Chipotle hot sauce
Heat a griddle or a large frying pan; if you are using a frying pan, brush the surface with olive oil. Warm the tortillas, 1 at a time, on both sides. Return 1 tortilla to the pan, spread a quarter of the cheese over it, and scatter a quarter of the chicken over the cheese. Add a dash of hot sauce, and top with another tortilla. Cook until the cheese is nearly completely melted, about 4 minutes, turn, and cook for 2 minutes more. Transfer to a work surface, and cook the remaining quesadillas in the same manner. Cut each quesadilla into 6 triangles, transfer them to individual plates and serve. |
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NOTES : Calories: 595.7 (12.6% from fat) Fat: 8.4g Cholesterol: 73mg Carbohydrate: 73g Fiber: 6g Sodium: 1779mg Recipe by: California Home Cooking Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug 9, 1998, converted by MM_Buster v2.0l.
Chicken Quesadillas 2
4 small Flour or corn tortillas
1 small Onion
4 ounces of Monterey jack cheese
one 6 ounce can of chicken
1 teaspoon of oil
Dice onion, packing out the skin and end pieces. Thinly slice up cheese. Drain the chicken well away from camp. Assemble quesadillas by sprinkling chicken, onion, and cheese on half of the tortilla. Fold the tortilla over omelet-style and brown lightly in oil in a frying pan or cook pot bottom. Posted to MM-Recipes Digest V4 #148 by Simps <c.simpson@worldnet.att.net> on May 28, 1997
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