Giant Chicken Quesadilla
Roasted Cilantro Corn
Ingredients
- 3 cups shredded rotisserie chicken
- 1 (1-oz) envelope less sodium taco seasoning mix
- 10 soft taco-size flour tortillas
- 2 cups shredded iceberg lettuce
- 2 cups shredded Monterey Jack cheese
- 1 Tbsp olive oil
- 1 cup refrigerated salsa
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 425°F. Toss together chicken and seasoning.
- Arrange 6 tortillas around perimeter of a large greased rimmed baking sheet, allowing one-third of each tortilla to hang over edge of pan. Place 2 tortillas in middles of baking sheet, overlapping other tortillas.
- Top with chicken mixture, lettuce, and cheese. Fold outside tortillas over filling toward center. (They will not completely cover filling.) Place 2 tortillas in the center to completely cover filling.
- Brush top of tortillas with ½ Tbsp oil. Place a second baking sheet on top of tortillas to keep quesadilla flat while baking. Bake 20 minutes or until golden and crisp. Brush with ½ Tbsp oil. Cool 5 minutes. Cut quesadilla into 6 large squares or 12 small squares. Serve with salsa and sour cream.
Side Dish Ingredients
- 2 (12-oz) pkg frozen corn kernels
- 3 Tbsp olive oil
- 1 tsp paprika
- ½ tsp salt
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 425°F. Combine frozen corn, oil, paprika, and salt on a large foil-lined rimmed baking sheet; spread in an even layer.
- Roast 18 to 22 minutes or until golden, stirring halfway through baking. Toss with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
390
|
161
|
551
|
| Fat (g) | 24 | 8 | 32 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 9 | 24 | 33 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 826 | 198 | 1024 |
| T. Sugs (g) | 3 | 3 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
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