Tapas-Chicken and Cheese Quesadillas |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 (8-ounce) package cream cheese, softened | 2 tablespoons whipping cream | 3 tablespoons chopped roasted Anaheim chile or diced green chiles |
| 2 tablespoons chopped onion | 2 tablespoons chopped fresh cilantro | 1/2 teaspoon garlic pepper |
| 12 teaspoons vegetable oil | 6 (7 1/2-to 8-inch) flour tortillas | 1-1/2 cups shredded Jack cheese |
| 1-1/2 cups shredded or diced cooked chicken breast | salsa, sour cream and avocado slices | |
| 1 | In a food processor, combine cream cheese, cram, chiles, onion, cilantro and garlic pepper. Process until blended and as smooth as possible. |
| 2 | Make each quesadilla as follows: Pour 2 teaspoons oil in a large skillet and heat until hot. Lay a tortilla atop oil, swirl around and turn over. Spread top of tortilla all over with about 2 tablespoons cream cheese mixture. Spread 1/2 of tortilla with 1/4 cup cheese and 1/4 cup chicken. Cook over medium-low heat, covered, until tortilla is golden on underside. Fold tortilla in half and remove from pan. |
| 3 | Repeat with remaining tortillas and ingredients as above. To serve, cut each quesadilla into three to four wedges. Accompany with salsa and sour cream and garnish with avodado slices, if desired. |