Chicken Quesadillas with SHORT CUTS
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Chicken Quesadillas with SHORT CUTS

Chicken Quesadillas with SHORT CUTS

Serves 4 | Prep/Cook Time: 15 Min
  • Calories 490
  • Protein 31g
  • Sodium 1340mg
  • Sat.Fat 12g
  • Sugar 1g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 490
% Daily Value*
Total Fat 26g 40 %
Saturated Fat 12g 60 %
Cholesterol 105g 35 %
Sodium 1340mg 56 %
Total Carbs 30g 10 %
Dietary Fiber 2g 8 %
Sugars 1g
Protein 31g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. (8 ounces) Mexican-style shredded cheese blend with taco seasoning
Sour cream, salsa and fresh cilantro sprigs for garnish (optional)
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
4 large (8 inch) flour tortillas
1 can (4 ounces) chopped green chilies, drained
1 can (2 ounces) sliced black olives, drained
3 green onions, coarsely chopped
3 tablespoons coarsely chopped fresh cilantro
1 Preheat the oven to 375°F.  Place 4 tortillas in a single layer on baking sheets and toast for 5 minutes.
2 Evenly spread two tortillas with chilies. Top with chicken, olives, green onions, cilantro, cheese, and another tortilla.
3 Bake for 8 minutes or until the cheese is melted and the tortillas are toasted. To serve, cut each quesadilla into 6 wedges.
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Serves 4

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