Cheesy chicken-chili quesadillas
"Recipe source: Better Homes & Gardens Veggie Full issue."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (107.4 g)
- Calories 129.8
- Total Fat - 6.2 g
- Saturated Fat - 3.5 g
- Cholesterol - 106.6 mg
- Sodium - 621.4 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 0.9 g
- Sugars - 1.8 g
- Protein - 14.9 g
- Calcium - 268 mg
- Iron - 1.4 mg
- Vitamin C - 52.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the chicken between two pieces of plastic wrap and then using the flat side of a meat mallet, pound the chicken to 1/2 inch thick.
Step 2
To make the rub in a cup or bowl combine the next 4 ingredients (-cayenne pepper) and then rub the mixture over the chicken.
Step 3
Prepare grill and then grill the chile peppers, uncovered, over medium heat for 15 minutes or until charred, turning occasionally; remove from grill and wrap in foil.
Step 4
Grill chicken, covered for 8-10 minutes or until done, turning once.
Step 5
Cut the chile peppers in half lengthwise; remove stems and seeds. Peel and discard skins. Cut chicken into 1 inch pieces.
Step 6
In a bowl combine the chile pepper strips, chicken and all the cheese. Spoon mixture onto one half of each tortilla. Fold filled tortilla in half, press and then grill quesadillas, uncovered over medium heat for 3-5 minutes or until heated through and light brown, turning once. Serve with salsa.
Tips
No special items needed.
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