Ingredients and Weight:
- 12 (10-inch) flour tortillas
- 1 pound cream cheese, softened
- 1 pound cooked and shredded chicken
- 12 ounces diced green chilies, drained
- 12 ounces shredded cheddar cheese
- 12 ounces shredded mozzarella cheese
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 (4-ounce) can diced jalapenos, drained
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat a griddle or skillet over medium heat.
- In a large bowl, combine cream cheese, chicken, green chilies, cheddar cheese, mozzarella cheese, onions, bell peppers, and jalapenos. Season with salt and pepper to taste.
- Place a tortilla on the hot griddle or skillet. Spread about 1 cup of the filling mixture evenly over one half of the tortilla.
- Fold the tortilla in half over the filling. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted.
- Repeat with remaining tortillas and filling mixture.
- Cut into wedges and serve immediately with your favorite dipping sauce.
Nutritional Information:
- Calories: 320 per wedge
- Protein: 18 grams
- Fat: 16 grams
- Carbohydrates: 28 grams
Dish Characteristics:
- Crispy and golden brown exterior
- Creamy and flavorful filling
- Spicy kick from the jalapenos
- Perfect for sharing as an appetizer or main course
User Comments:
- "These quesadillas are so delicious! The combination of flavors is amazing."
- "I love that they're not too spicy, but still have a little bit of a kick."
- "They're so easy to make and perfect for feeding a crowd."
- "I've made these several times and they're always a hit."
- "The cream cheese makes them extra creamy and indulgent."
Special Precautions and Tips:
- If you don't like spicy food, you can omit the jalapenos or use a milder variety.
- To make ahead, prepare the filling mixture and store it in the refrigerator for up to 2 days. When ready to serve, assemble and cook the quesadillas.
- For a healthier option, use low-fat cream cheese and reduced-fat cheddar cheese.
