Green Chile Chicken Quesadillas
Quick, cheesy green chile chicken quesadillas that make a satisfying low-carb meal or snack.
Equipment
- food processor or knife and cutting board
- Measuring Spoons
- nonstick frying pan or skillet
- Spatula
- Small Bowl
Ingredients
- 1/2 lb leftover cooked chicken or turkey (see notes)
- 4 oz diced green chiles drained (one 4 oz can)
- 2 oz cream cheese
- 8 Mission Carb Balance tortillas (see notes)
- 1 cup mozzarella grated
- 2 tsp olive oil for brushing the pan
- sour cream for serving (optional)
- salsa for serving (optional)
Instructions
- Coarsely chop the leftover cooked chicken or turkey, or place it in a food processor.
- Pulse the chicken in the food processor a few times until shredded; alternatively chop and shred by hand.
- Add the drained diced green chiles and the cream cheese to the shredded poultry and pulse until the mixture is well combined and spreadable.
- Heat a nonstick frying pan or skillet over medium-low and brush or mist lightly with olive oil.
- Spread about half of one tortilla with the chicken and green chile mixture, sprinkle with a little grated mozzarella, then fold the tortilla over to form a half-moon.
- Place the folded quesadilla in the pan and cook about 2 minutes per side, or until the cheese is melted and the tortilla is golden brown.
- Repeat with remaining tortillas and filling, adding more oil to the pan as needed.
- Serve hot with sour cream and salsa on the side, if desired.
Notes
- Leftover cooked poultry works best for quick prep.
- Drain canned chiles well to avoid a soggy filling.
- Use a food processor for faster shredding, or chop by hand.
- Adjust cheese amount to taste.
- Brush the pan lightly to prevent sticking.