Quesadilla Grande the Editors of Publications International, Ltd.
Makes 1 serving
|2||(8-inch) flour tortillas|
|2||to 3 large fresh stemmed spinach leaves|
|2||to 3 slices (about 3 ounces) cooked boneless skinless chicken breast|
|1||tablespoon chopped fresh cilantro|
|1/4||cup (1 ounce) shredded Monterey Jack cheese|
|2||teaspoons butter or margarine (optional)|
- Place 1 tortilla in large nonstick skillet; cover tortilla with spinach leaves. Place chicken in single layer over spinach. Spoon salsa over chicken. Sprinkle with cilantro; top with cheese. Place remaining tortilla on top, pressing tortilla down so filling becomes compact. Cook over medium heat 4 to 5 minutes or until bottom tortilla is lightly browned. Holding top tortilla in place, gently turn over. Continue cooking 4 minutes or until bottom tortilla is browned and cheese is melted. For a crispy finish, place butter in skillet to melt; lift quesadilla to let butter flow into center of skillet. Cook 30 seconds. Turn over; continue cooking 30 seconds. Cut into wedges to serve.
|Serving Size:||1 Quesadilla Grande|
|Saturated Fat||5 g|
|Total Fat||14 g|
|Calories from Fat||30 %|
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