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Salsa Chicken Quesadillas
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Salsa Chicken Quesadillas

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

Ingredients

  • Left over shredded [Salsa Chicken|https://www.katiescucina.com/2010/01/salsa-chicken-in-the-crockpot/]
  • 2 tortillas
  • ½ cup shredded Mexican style cheese
  • 1 tablespoon per plate of medium Salsa
  • 1 tablespoon 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