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Baked Chicken Quesadillas Recipe

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"I created these after ordering something similar at a local restaurant," explains Deborah Hord of Concord, North Carolina. "My husband loves the crispy tortillas and spicy filling."

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Baked Chicken Quesadillas Recipe

Prep/Total Time: 15 min.

Yield: 2-4 Servings

5 10 15

Ingredients

4 flour tortillas (8 inches)
1 package (6 ounces) ready-to-use Southwestern chicken strips
1 can (10 ounces) diced tomatoes and green chilies, well drained
1 cup (4 ounces) shredded Mexican cheese blend
Shredded lettuce, sliced ripe olives and chopped tomatoes, optional

Directions

Coat one side of two tortillas with cooking spray; place coated side down on an ungreased baking sheet. Top each with chicken, tomatoes and cheese. Cover with remaining tortillas; spritz tops with cooking spray.
Bake at 450° for 10 minutes or until golden brown. Cut into wedges. Garnish with lettuce, olives and tomatoes if desired. Yield: 2-4 servings.

Nutritional Facts 1 serving (1 each) equals 323 calories, 14 g fat (7 g saturated fat), 53 mg cholesterol, 936 mg sodium, 29 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Baked Chicken Quesadillas in Quick Cooking November/December 2002, p63

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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