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Heidi Vawdrey of Riverton, Utah jazzes up everyday quesadillas with barbecue sauce, then tops things off with a sweet and spicy mango salsa.
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 quesadilla and 3/4 cup salsa (prepared with reduced-fat butter and reduced-fat Mexican cheese blend) equals 531 calories, 18 g fat (7 g saturated fat), 91 mg cholesterol, 941 mg sodium, 59 g carbohydrate, 5 g fiber, 40 g protein.
Originally published as Barbecued Chicken Quesadillas in Cooking for 2 Winter 2009, p21
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jun. 10, 2011 by rfondoble
In the directions it states to combine the first 9 ingredients. Only 8 are listed. Is there something missing.
Reviewed on Feb. 10, 2011 by LydsTX2009
I really jazzed this one up a bit. I sauteed chicken with some Montreal Chicken Seasoning with onions and garlic. I added corn and cilantro then poured on some Rudy's Sissy Sauce (Texas BBQ chain sauce) and let it cook. Then I buttered up some whole wheat tortillas and sandwiched the mixture between two light layers of shredded cheddar jack cheese and added a few drops of BBQ sauce and cilantro before putting it in the oven for 15 minutes at 350. It was delish and didn't need anything else!
Reviewed on Jan. 15, 2010 by christinagriffith
I did not make the salsa but did make the quesadillas. I used whole wheat tortillas in our quesadilla maker (omitting the butter and using cooking spray instead). I served this with fruited rice pilaf (also on this site). The kids and I really enjoyed it for a quick and healthy weeknight supper.
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