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0 Tue August 29, 2006
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Description: Chicken Quesadillas
Ingredients: 1-12.5 oz. can cooked chicken breast*
1-8 oz. package cream cheese, softened
1-4 oz. can diced green chilies
1 onion, chopped (about 7 oz.)
1 chipotle chili (in adobo sauce), chopped**
How To Prepare: Mix it all together and refrigerate. This recipe is very rich, so you don’t need much. Season to taste with cumin, coriander, chili powder, salt and pepper. I also like to use it as a “dip” with celery. A serving is 2-4oz.


To make the quesadillas:


Heat a large frying pan over high heat. Turn the heat down to medium-low and put a tortilla in the pan. Spread one ounce of shredded cheese on half of the tortilla and let it melt a bit. Spread 2-4 ounces of the chicken mixture on the cheese and fold the tortilla over it. Don’t worry about being too careful with the spreading — you can “squish” it down when you fold the tortilla. Cook on each side to your liking. I like them crispy, but my son likes them cooked just until the cheese is melted. You can serve them with a bit of sour cream or some fresh salsa.


The availability of tortillas in my area is hit and miss. I used to be able to get the Mission “Carb Balance” tortillas and they were great. Unfortunately, my stores don’t carry them any more, and I haven’t been able to get the same brand since. The nutrition information for the quesadilla is based on extra sharp cheddar cheese and a La Tortilla White Flour Wrap (which is what they happened to have last week). Make appropriate adjustments for what you like to use.


Also, this is very filling, and often is just too much food for me after adding a nice salad. You can probably get away with just half of one of these — which makes cooking for two that much easier ;-) — or use less filling.


* I use canned chicken, or leftover roast chicken, whatever I have on hand. The nutrition information is based on canned chicken, so be sure to make adjustments if you substitute your own cooked chicken.


** For me, these are *really* hot, and it can be hard to get them chopped up fine enough so that you don’t get a big chunk of “hot” in one bite. I know some folks like that, but it’s too hot for me. I open the can and put the chilies and sauce in a zip lock bag and freeze it. When I need a chili, I just break one off. When they are frozen like that, they’re really easy to “pulverize” and you get nice little pieces distributed throughout the mixture. Unfortunately, I did not have a new can of these chilies in my cupboard for the nutrition information, so that isn’t included in the calculations, and I’ll update the recipe when I have the information. In the meantime, the calories, fat, carbs and protein are practically negligible, and I don’t think it will make a lot of difference in the end.
Number of Servings: 8
Carbs per serving - include all nutritional information if known: For filling only: Per 4oz. serving: Calories 159, Fat 10g (Sat 6g, Mono 3g), Carb 6g, Fiber 0g, Protein 11g.
Effort (Easy, Average, Difficult): Easy
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Posts: 1,031
Registered: August 2006




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