Super Bowl and Game Day Recipes

Chicken Quesadilla Sandwiches

Trendy in restaurants, and now you can make quesadillas at home-and probably better. They're deliciously fast to make!

Chicken Quesadilla Sandwiches

Yield: 4 servings

Ingredients

  • 2 teaspoons vegetable oil
  • 1 pound boneless skinless chicken breast
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 8 (8 inch) Old El Paso flour tortillas
  • 2 tablespoons vegetable oil
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 (4.5 ounce) can Old El Paso chopped green chiles, drained
  • Old El Paso salsa (any variety), if desired

Instructions

  1. Heat 2 teaspoons oil in 10 inch skillet over medium high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  2. Shred chicken into small pieces; mix chicken and cilantro mixture.
  3. Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet
  4. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla.
  5. Top with another tortilla; brush top of tortilla with oil.
  6. Cook over medium-high heat for 4 to 6 minutes, turning after 2 minutes, until light golden brown.
  7. Repeat with remaining tortillas, chicken mixture, cheese and chiles.
  8. Cut quesadillas into wedges. Serve with salsa.

Notes

A pancake griddle or large cook-top grill that fits over two burners makes quick work out of cooking many quesadillas at one time.

Did you know...Cut quesadillas into smaller wedges to make appetizer servings.

To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.

Nutrition

Per serving: Calories 585 (Calories from Fat 245); Total Fat 27g (Saturated Fat 9g); Cholesterol 95mg; Sodium 770mg; Total Carbohydrate 50g (Dietary Fiber 3g); Protein 39g

Percent Daily Value*: Vitamin A 14%; Vitamin C 18%; Calcium 34%; Iron 24%

Exchanges: 3 Starch; 1 Vegetable; 4 Medium-Fat Meat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens



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