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Quesadilla Grande
Yield: Makes 1 serving
Ingredients:
2(8-inch) flour tortillas
2to 3 large fresh stemmed spinach leaves
2to 3 slices (about 3 ounces) cooked boneless skinless chicken breast
2tablespoons salsa
1tablespoon chopped fresh cilantro
1/4cup (1 ounce) shredded Monterey Jack cheese
2teaspoons butter or margarine (optional)
Preparation:
1.Place 1 tortilla in large nonstick skillet; cover tortilla with spinach leaves. Place chicken in single layer over spinach. Spoon salsa over chicken. Sprinkle with cilantro; top with cheese. Place remaining tortilla on top, pressing tortilla down so filling becomes compact. Cook over medium heat 4 to 5 minutes or until bottom tortilla is lightly browned. Holding top tortilla in place, gently turn over. Continue cooking 4 minutes or until bottom tortilla is browned and cheese is melted. For a crispy finish, place butter in skillet to melt; lift quesadilla to let butter flow into center of skillet. Cook 30 seconds. Turn over; continue cooking 30 seconds. Cut into wedges to serve.
Nutritional Information:
Serving Size: 1 Quesadilla Grande
Fiber
2 g
Carbohydrate
35 g
Cholesterol
85 mg
Saturated Fat
5 g
Total Fat
14 g
Calories from Fat
30 %
Calories
414
Protein
37 g
Sodium
800 mg
Dietary Exchange:
Meat
3
Vegetable
1
Starch
2
Fat
1/2
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