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Chicken Quesadillas

  • Prep Time:
  • Serving Size: 16
  • 1 Rotisserie Pre-roasted Chicken, All Meat Cut Into 2 To 3 Inches Strips
  • 3 tablespoons Fresh Basil, Coarsely Chopped
  • 1/2 tablespoon Dried Thyme
  • 1 tablespoon Lime Juice
  • 1/4 tablespoon Black Pepper
  • Salsa:1/2 cup onion, chopped; 1 large tomato, chopped; 1 Serrano chili pepper, seeded and minced; 1/3 cup cilantro leaves, chopped; 1 TBLS lime juice; 1/4 tsp salt

    4 flour tortillas (10" size); 1/2 cup sour cream; 1/2 cup grated mozzarella cheese

    In medium bowl, combine strips of chicken, basil, thyme, lime juice and black pepper. Set aside for 10 15 minutes.

    In medium bowl, make salsa by combining onion, tomato, chili pepper, cilantro, lime juice and salt. Toss gently and set aside.

    Place one tortilla in heavy nonstick skillet over medium low heat. Place half of chicken mixture on tortilla. Top with one quarter of the salsa, a tablespoon of sour cream and half of the grated cheese. Place another tortilla on top. Cook quesadilla on both sides, about 3 4 minutes per side, until cheese is melted and tortilla is slightly crisp. Remove from heat and let cool slightly. Cut into eighths. Top each piece with dab of salsa.

    Repeat with remaining tortillas and other ingredients.

    Nutrition Information, Per Serving:150 calories; 6 g fat; 2 g saturated fat; 11 g carbohydrate