Make-Your-Own Chicken Quesadillas
Make-Your-Own Chicken Quesadillas
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 692 |
| pro | 49 g |
| total fat | 33 g |
| sat. fat | 14 g |
| carb | 52 g |
| fibre | 5 g |
| chol | 132 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 45 |
| iron | 36 |
| vit A | 26 |
| vit C | 50 |
| folate | 55 |
A deli-roast chicken is often cheaper than a fresh one and, for a Friday night when convenience counts, it's a smart solution. However, if you want to use leftover chicken or turkey, you need 3 cups (750 mL) shredded. Set out bowls of sour cream and salsa as accompaniments.
Ingredients
-
1 tbsp (15 mL) vegetable_oil
1 onion, sliced
3 cups (750 mL) sliced mushrooms
1 sweet green pepper, sliced
2 tsp (10 mL) chili_powder
1/4 tsp (1 mL) each salt and pepper
1 deli roast chicken (about 1-1/2 lb/750 g)
1/2 cup (125 mL) barbecue_sauce
2 cups (500 mL) shredded Monterey_Jack_cheese
1 cup (250 mL) frozen corn kernels
4 green_onions, sliced
8 large flour tortillas
Preparation
In large skillet, heat oil over medium-high heat; fry onion, mushrooms, green pepper, chili powder, salt and pepper until liquid is evaporated, about 8 minutes. Scrape into bowl.
Meanwhile, remove and discard skin from chicken. Remove meat from bones and shred into separate bowl. Add barbecue sauce and stir to coat. Set out cheese, corn and green onions in separate bowls.
Let everyone add ingredients to half of each tortilla. Fold tortilla over; press onto filling. Place on rimmed baking sheets. Bake in 400°F (200°C) oven, turning once, until golden and cheese is melted, 20 minutes. Cut into halves or quarters.
Source : Canadian Living Magazine: March 2005
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