|
Mexican
Chicken Quesadillas
2 medium tart apples, sliced
2 jalapeno peppers, seeded and minced
1 cup diced, cooked chicken breast
½ cup cheddar cheese, shredded
½ cup mozzarella cheese, shredded
½ cup frozen corn, thawed
½ cup fresh tomatoes, chopped
½ cup onion, chopped
¼ tsp salt
6 flour tortillas
¾ cup lettuce, shredded
¾ cup salsa
6 tbs fat free sour cream
How
to cook:
1.
In a bowl, combine the first nine ingredients.
2.
Place about 3/4 cup on half of each tortilla. Fold
tortilla in half over filling and secure with toothpicks.
3.
Place on a baking sheet coated with nonstick cooking
spray.
4.
Bake at 400 degrees F for 8-10 minutes or until golden
brown. Carefully turn quesadillas over; bake 5-8 minutes longer or
until golden.
5.
Discard toothpicks. Cut each quesadilla into three
wedges; serve with lettuce, salsa and sour cream.
Mexican Chicken Nachos
2 skinless, boneless chicken breast halves - chopped
2 tbs vegetable oil
1 tsp cayenne pepper
1 pkg. corn tortilla chips
1 pkg. Mexican-style cheese blend, shredded
1 can green chilies, drained, diced
How
to cook:
1.
In a medium bowl, stir together the chicken, vegetable
oil, and cayenne pepper. Let stand for 15 minutes, or longer if
desired.
2.
Heat a skillet over medium-high heat. Add the chicken
mixture, and fry until chicken is no longer pink. Remove from heat,
and set aside.
3.
Preheat the oven to 325 degrees F (165 degrees C).
Spread a thin layer of tortilla chips in a 9x13 inch baking dish.
Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the
cheese over the chips. Repeat layers ending with cheese on the top.
4.
Bake for 15 to 20 minutes in the preheated oven, until
the cheese is melted and everything is heated through. Serve with
your favorite nacho toppings.
<<
Back
1
2
3
Next
>>
|
