Recipe
Main Dish
Cinco de Mayo Chicken Quesadillas
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. shredded, cooked Hy-Vee 100%-natural boneless, skinless chicken breast | ||
| 1 c. Hy-Vee shredded Mexican-blend cheese | ||
| ¾ c. Pace black bean and roasted corn salsa, divided | ||
| 4 Azteca super-size tortillas | ||
| ¼ c. Anderson Erickson light sour cream |
Directions
- Combine chicken, cheese and 1/2 cup salsa in a medium bowl. Spread half onto one tortilla and top with another tortilla. Place in preheated quesadilla maker.
- Cook 3 to 5 minutes or until cheese is melted and tortilla is crispy and golden-brown.
- Repeat with remaining filling and tortillas.
- Meanwhile, stir together remaining 1/4 cup salsa and sour cream.
- Cut quesadillas into wedges and serve with sour cream/salsa mixture.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 65mg
- Sodium: 780mg
- Total Carbohydrates: 32g
- Protein: 23g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 2%
0%
Iron 8%
0%
Calcium 25%