Chicken Quesadillas

Chicken Quesadillas

Ingredients:

1-1/2 C. Chicken; cooked and finely minced*

1/4 C. Reduced fat sour cream

1 C. Thick and chunky mild salsa

1/2 C. Shredded cheddar cheese

1/2 C. Shredded Monterey Jack cheese

1 t. Chili powder

8 Flour tortillas; 6-inch

Assembly Directions:

In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.

Freezing Directions:

Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.

Serving Directions:

Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.

Comments:

*You can easily mince chicken in a food processor or mini-chopper.

My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.

Nutritional Info:

Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.

Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.