Chicken Quesadillas

Name: Chicken Quesadillas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 128 grams can Old El Paso® chopped green chiles, drained; 8 8-inchs Old El Paso® flour tortillas (8 inches in diameter); 59 milliliters chopped fresh cilantro; 113 grams cup shredded Monterey Jack cheese; 473 milliliters shredded cooked chicken

The recipe Chicken Quesadillas could satisfy your Mexican craving in roughly 25 minutes. This hor d'oeuvre has 524 calories, 31g of protein, and 20g of fat per serving. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have chiles, flour tortillas, cilantro, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Mix chicken and cilantro.

Ingredients you will need

Cilantro

Whole Chicken

Place 1 tortilla on 30x18-inch piece of heavy-duty aluminum foil. Top with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies. Top with another tortilla. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam.

Ingredients you will need

Wrap

Whole Chicken

Chili Pepper

Cheese

Equipment you will use

Aluminum Foil

Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.

Ingredients you will need

Tortilla

Whole Chicken

Chili Pepper

Cheese

Equipment you will use

Grill

Aluminum Foil

Cut quesadillas into wedges.

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Grill

Aluminum Foil

Ingredients

Servings:

128grams

can Old El Paso® chopped green chiles, drained 88-inchs

Old El Paso® flour tortillas (8 inches in diameter)59milliliters

chopped fresh cilantro 113grams

cup shredded Monterey Jack cheese 473milliliters

shredded cooked chicken

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.