Two delicious sauces, ground chicken and Tex Mex shreds team up to make these delicious quesadillas.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) ground chicken
1/4 cup Diana Marinade Garlic & Herbs
3 green onions, finely chopped
1/2 cup finely chopped red peppers
1/4 cup Diana Sauce Gourmet Original BBQ Sauce
1/4 cup salsa
8 small flour tortillas
1 cup Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
Mix chicken and marinade just until blended; cook in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done, stirring frequently and adding onions and peppers for the last 2 min. Remove from skillet.
Combine barbecue sauce and salsa; spoon onto tortillas. Top with chicken mixture and cheese; fold in half.
Wipe skillet with paper towels. Heat skillet on medium heat. Add 2 quesadillas; cook 2 to 3 min. on each side or until cheese is melted and quesadillas are golden brown on both sides. Remove from skillet. Repeat with remaining quesadillas. Cut into wedges to serve.
Kraft Kitchen Tips!
Prepare using whole wheat tortillas.
Use Your Oven
To cook all the quesadillas at once, place quesadillas in single layer on baking sheet. Bake in 375°F oven 8 to 10 min. or until quesadillas are heated through and cheese is melted.
Garnish with chives. Serve with lime wedges for squeezing over the quesadillas.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3.5 g
Cholesterol 30 mg
Sodium 560 mg
Carbohydrate 24 g
Fibre 1 g
Sugars 6 g
Protein 11 g
8 servings, 1 quesadilla each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.