Cashew Chicken Stir-Fry
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 13g||65%|
|Total Carbs 28g||9%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/2 cupcream cheese or Neufchatel cheese, softened
1 cupshredded Cheddar cheese
2/5 cupsliced scallions
4 8-inch flour tortillas
Canola oil, as needed for sautÃƒÆ’Ã‚Â©ing
In a medium bowl, combine cream cheese, Cheddar cheese and scallions. Set aside.
Lay four flour tortillas out on a clean, flat surface. Divide the cheese mixture among the four tortillas, spreading onto half of each tortilla. Spread 1 tablespoon of salsa evenly over the other half leaving a slight border. Place a quarter of the chicken strips onto cheese side of each tortilla. Fold each in half to enclose filling and chicken.
Place a teaspoon of oil in a 12 inch non-stick skillet and heat over medium-high heat; place 2 filled quesadillas in skillet and cook 1 1/2 minutes or until slightly golden. Flip over and continue cooking up to 2 minutes or until slightly golden and filling is heated thoroughly. Remove from skillet and place on baking sheet. Keep warm. Repeat with remaining filled, folded tortillas.
To serve, place quesadillas on a cutting board and cut each into 3-4 wedges and serve immediately while hot. Sprinkle with extra sliced scallion over top to garnish, if desired. Serve with extra salsa.
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