Quesadillas make deliciously quick and satisfying appetizers. This winning recipe features an irresistible filling of shredded cooked chicken, melted Monterey Jack cheese, chopped onions, peppers, chili sauce and sour cream. Yum!
What do I need ?
Original recipe yields 16 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 cup Heinz Chili Sauce
1/2 cup Heinz Hot & Spicy Ketchup
1 cup sour cream
8 small flour tortillas
2 cups shredded cooked chicken
1 cup shredded Cracker Barrel Monterey Jack Cheese
1 onion, chopped
1/2 each green and red pepper, chopped
3 Tbsp. chopped fresh cilantro
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How do I make it ?
Mix chili sauce and ketchup until blended. Mix half the chili sauce mixture with sour cream until blended.
Spread remaining chili sauce mixture onto tortillas; top with remaining ingredients. Fold tortillas.
Cook, in batches, in large nonstick skillet on medium-high heat 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
Cut each quesadilla into 4 wedges.
Kraft Kitchen Tips!
Coarsely chop 1 rinsed 14-fl oz/398-mL can Heinz Kidney Beans. Use instead of the chicken to prepare a meatless version of these tasty quesadillas.
Serve topped with additional sour cream.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 2.5 g
Cholesterol 25 mg
Sodium 410 mg
Total carbohydrate 17 g
Dietary fibre 1 g
Sugars 7 g
Protein 9 g
16 servings, 2 wedges 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.