Salsa Chicken Quesadillas

After making one of the best crock pot chicken dishes of all times I knew I would be able to make some amazing leftovers out of it! I created Salsa Chicken Quesadillas with just a few ingredients and made for the best day-after dinner meal!

Salsa Chicken Quesadillas

I created Salsa Chicken Quesadillas with just a few ingredients and made for the best day-after dinner meal!

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Course: Lunch, Main Course

Cuisine: Mexican

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Servings: 2 Servings

Calories: 180kcal

Author: Katie's Cucina

Ingredients

• Left over shredded [Salsa Chicken|https://www.katiescucina.com/2010/01/salsa-chicken-in-the-crockpot/]
• 2 tortillas
• 1/2 cup shredded Mexican style cheese
• 1 tbsp per plate of medium Salsa
• 1 tbsp per plate of reduced fat sour cream

Instructions

• Preheat over to 400 degrees. Warm up left over salsa chicken.
• Lay tortillas out flat on a sprayed cookie sheet. Place chicken mixture evenly on half of each tortilla.
• Add cheese on top and fold tortilla over to make a half moon. *If you have refried beans available you can add a layer prior to adding the chicken and cheese
• Bake for 10-15 minutes until crispy and golden brown.
• Cut quesadilla into 4 pieces each and top with sour cream and salsa. *Guacamole if available

Nutrition

Calories: 180kcal | Carbohydrates: 17g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 484mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 202IU | Calcium: 361mg | Iron: 1mg

Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!