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Spicy Chicken Quesadillas

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Make spicy appetizers or a light meal with leftover chicken, tomato, shredded cheese and flour tortillas.

Makes 12 (2-wedge) servings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Pages 1 of 4

Spicy Chicken Quesadillas(continued)

2 cups chopped cooked chicken

1 1/2 cups shredded Cheddar cheese

1 cup chopped tomato

2 green onions, finely chopped (optional)

1 1/2 teaspoons McCormick® Chili Powder or 1 1/2 teaspoons McCormick® Chili Powder, Hot Mexican-Style

1 teaspoon McCormick® Cumin, Ground

1 teaspoon McCormick® Garlic Salt

1/2 teaspoon McCormick® Oregano Leaves

8 flour tortillas (8-inch)

Pages 2 of 4

Spicy Chicken Quesadillas(continued)

1. Preheat oven to 350°F. Mix chicken, cheese, tomato, green onions, chili powder, cumin, garlic salt and oregano.

2. Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the chicken mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil.

3. Bake 5 to 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.

Pages 3 of 4

Spicy Chicken Quesadillas(continued)

per serving

Calories: 151

Fat: 7 g

Carbohydrates: 10 g

Cholesterol: 35 mg

Sodium: 381 mg

Fiber: 1 g

Protein: 12 g

Pages 4 of 4