UACES Facebook Tasty Thursday: Chicken Quesadilla
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Tasty Thursday: Chicken Quesadilla


by Original Author: Tori Copeland, Lawrence County | Adapted for Blog: Torrie Smith, Van Buren County

Fresh tomatoes can be served uncooked in salads or stewed, baked, broiled or microwaved. Amedium-sized tomato (2 inches in diameter), is approximately 24 calories, is high in potassium(254 mg), vitamin C (37% of your recommended daily intake), and other antioxidants. They arealso low in sodium (10 mg) and fat (0.3 g). If you need to easily peel a tomato, drop it in boilingwater for 30-60 seconds then immediately dip into cold water and the skin will slide right off.When freezing tomatoes, skins should be removed because they become tough. If you areinterested in canning tomatoes, only use ones that are ripe and firm. 

Step One:

Preheat skillet over medium-heat. Sauté onions until tender. Mix chicken, salsa, onions, and green chili peppers (if using). Place ¼ chicken mixture on half of a tortilla.

Step One Chicken Quesadilla 

Step Two:

Top with ¼ cheese; fold tortilla over mixture and seal edges. Spray skillet with non-stick cooking spray and place quesadilla in pan. Brown on side on medium heat for approximately 3-4 minutes. Turn tortilla over and brown other side.

 Step Two Chicken Quesadilla

Step Three:

Cut each folded tortilla into halves and serve.

 Step Three Chicken Quesadilla

 

Chicken Quesadilla 

  • 1 cup chopped, cooked chicken
  • 2 tablespoons salsa
  • ¼ cup chopped onion
  • Non-stick cooking spray
  • ¼ cup canned chopped green chili peppers (optional)
  • ¼ cup cheddar cheese, shredded
  • 4 whole-wheat tortillas (10-inch)

Preheat skillet over medium-heat. Sauté onions until tender. Mix chicken, salsa, onions, and green chili peppers (if using). Place ¼ chicken mixture on half of a tortilla. Top with ¼ cheese; fold tortilla over mixture and seal edges. Spray skillet with non-stick cooking spray and place quesadilla in pan. Brown on side on medium heat for approximately 3-4 minutes. Turn tortilla over and brown other side. Cut each folded tortilla into halves and serve.

240 Calories, 8 gram of Total Fat, 2.5 grams of Saturated Fat, 18 grams of Protein, 24 grams of Total Carbohydrate, 2 grams of Dietary Fiber, 360 milligrams of Sodium

 

This recipe came from the University of Arkansas System Division of Agriculture CooperativeExtension Service’s Cooking with Extension Cookbook and the information comes from theArkansas Fresh Series: Tomatoes. For more information on tomatoes, contact your local Family and Consumer Sciences Agent at your County Extension Office. 

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