Chicken-Olive Quesadillas

Name: Chicken-Olive Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 128 grams chopped green chiles, drained; 0 teaspoons chili powder; 118 milliliters chopped cooked chicken breast; 4 6-inchs (6-inch) corn tortillas; 0 teaspoons ground cumin; 3 Tbsps sliced ripe olives; 85 grams 3/4 cup shredded part-skim mozzarella cheese

The recipe Chicken-Olive Quesadillas is ready in approximately 45 minutes and is definitely a super gluten free option for lovers of Mexican food. This recipe serves 4. This hor d'oeuvre has 156 calories, 12g of protein, and 6g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up chiles, olives, part-skim mozzarella cheese, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Combine first 6 ingredients in a medium bowl.

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Bowl

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add 1 tortilla to pan.

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Tortilla

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Frying Pan

Spread about 1/2 cup chicken mixture on left half of tortilla; fold right side of tortilla over filling, pressing gently with a spatula.

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Tortilla

Whole Chicken

Spread

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Spatula

Place an additional tortilla in pan, overlapping first quesadilla.

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Tortilla

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Frying Pan

Spread about 1/2 cup chicken mixture on right half of tortilla; fold left side of tortilla over filling, pressing with spatula. (Folded sides of tortillas should meet in center of pan.) Cook 1 minute.

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Tortilla

Whole Chicken

Spread

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Spatula

Frying Pan

Coat quesadillas with cooking spray; turn quesadillas over, keeping folded sides together in center of pan. Cook 1 to 2 minutes or until golden and cheese melts.

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Cooking Spray

Cheese

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Frying Pan

Remove from pan; cover and keep warm. Repeat procedure with cooking spray and remaining tortillas and filling.

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Cooking Spray

Tortilla

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Frying Pan

Serve immediately with salsa and sour cream, if desired.

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Sour Cream

Salsa

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Bowl

Frying Pan

Spatula

Ingredients

Servings:

128grams

chopped green chiles, drained 0teaspoons

chili powder 118milliliters

chopped cooked chicken breast 46-inchs

(6-inch) corn tortillas 0teaspoons

ground cumin 3Tbsps

sliced ripe olives 85grams

3/4 cup shredded part-skim mozzarella cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.