Make these Easy Mexican Chicken Quesadillas with leftover rotisserie chicken (or home cooked chicken). This is an easy 20 minute dinner you can make when you get home to work. I also make it ahead and freeze it (or leftovers) as it freezes really well! * These can be gluten-free if you use a gluten-free tortilla wrap.
1cupspicy habanero or jack jalapeno pepper cheese** or use low-fat medium cheddar cheese
3 tablespoonfresh cilantro, chopped* I use 3 but if you like a little less cilantro, use 2
610 inchtortillas * I like to use colourful ones - these are spinach, pesto and garlic. If you use the brand in the ingredient link, they are gluten-free
Mix all ingredients together in a medium mixing bowl, reserving ΒΌ cup of the cheese.
Heat 2 - 12 inch frying pan to medium on stove and spray with non-stick cooking spray.
Lightly brown one side of tortilla then flip. Add filling to one tortilla and take the other one from the pan (browned side down) and put it on top. Reduce to medium- low, cover and cook with lid for a few minutes (3 minutes approximately) then gently flip.
* if a little filling falls out, don't worry, just put it back in. Sprinkle β of the remaining cheese on top and put the lid back on and cook for another 2 minutes.
Repeat for other quesadillas. You can use another frying pan if you have it to make it faster/more efficient. Cut into 4 pieces, garnish (optional) and serve.
Notes
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Nutrition Facts
π Easy Chicken Quesadillas recipe
Amount Per Serving (1 slice)
Calories 203Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 29mg10%
Sodium 711mg31%
Potassium 125mg4%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 268IU5%
Vitamin C 1mg1%
Calcium 161mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.