Tonight for supper we had another new meal. Tonight was from our favourite cookbook and it's from the "teens can cook" section.
BBQ Chicken Quesadillas
Prep 20 minutes
Cook 4 minutes per batch
4 7 or 8 inch flour tortillas
1 18oz tub refrigerate shredded chicken with barbecue sauce (about 2 cups)
1 cup shredded extra0sharp cheddar cheese or Mexican blend cheese (4 oz)
1 4oz can diced green chile peppers, drained (optional)
Nonstick cooking spray
1 cup bottled salsa
1/4 cup dairy sour cream
1/4 cup sliced green onions
1 - Place tortillas on cutting board. Spread half of each tortilla with 1/2 cup of the barbecue chicken. Sprinkle 1/4 cup of the cheese over chicken. Top with drained chile peppers. Fold tortillas in half, pressing gently.
2 - Spray a 10-inch nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. Cooke quesadillas, two at a time, in hot skillet for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300F oven. Repeat with remaining quesadilla. To serve, cut each quesadilla into 3 wedges. Serve with salsa, sour cream and onion. Makes 4 main dish servings.
Per serving: 469cal, 21 g fat (10 g sat. fat), 86 mg chol., 1629 mg sodium, 46 g carbo, 1 g fiber, 25 g pro.
We changed it up again (lets be honest, when have we ever not changed it!), we didn't use the chile and we used tomatoes as a topping as well!
Here's some photos:
It was good! As far as the chicken goes I put it frozen into the crock pot with about 2 cups of water and put it on high. About 4 to 5 hours later I put in another cup of water and then about 1 hour after that I pulled the breasts out and shredded them. I put them in a container and added some BBQ sauce.
We topped them with sour cream, salsa, cheese, green onions and tomatoes. REALLY good!
Enjoy!
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