Spicy Chicken Quesadillas
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
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)
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.
per serving
Calories: 151
Fat: 7 g
Carbohydrates: 10 g
Cholesterol: 35 mg
Sodium: 381 mg
Fiber: 1 g
Protein: 12 g