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Chipotle Chicken Quesadillas Recipe
|Canned chipotle chile in adobo sauce||1 , drained|
|Sour cream||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Fresh lime juice||1 Tablespoon|
|Fresh cilantro||1 Tablespoon|
|Cooked chicken||3 Cup (48 tbs), chopped / shredded|
|Monterey jack cheese||2 Cup (32 tbs), grated|
Serving size: Complete recipe
Calories 3006 Calories from Fat 1598
% Daily Value*
Total Fat 187 g287.3%
Saturated Fat 72 g360%
Trans Fat 0 g
Cholesterol 640 mg
Sodium 2576.3 mg107.3%
Total Carbohydrates 148 g49.2%
Dietary Fiber 7.6 g30.4%
Sugars 3.9 g
Protein 176 g352.1%
Vitamin A 92.5% Vitamin C 22.6%
Calcium 201.3% Iron 67.4%
*Based on a 2000 Calorie diet
In small bowl, whisk together chile, sour cream, mayonnaise, lime juice, and cilantro.
Spread 1 tablespoon of chile-lime sauce on each of the tortillas.
Top 4 of the tortillas with the chicken and cheese, dividing each evenly, then cover with remaining 4 tortillas.
Place one filled quesadilla on a plate and use the plate to help slide the quesadilla onto the pan or barbecue.
Cook each quesadilla about 2 minutes on each side or until cheese is melted and tortilla is golden.
Keep warm in oven until all are grilled.
Slice each quesadilla in wedges and serve with salsa.