By Chatelaine
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PREP TIME
20 min
TOTAL TIME
40 min
Serves
4
Photo: Erik Putz
Bookmark this Mexican-inspired recipe for a crowd-pleasing dinner that will have even the pickiest eaters asking for seconds.
Ingredients 1/2 rotisserie chicken 2 tsp canola oil , divided 4 large flour tortillas 2 cups chopped baby spinach 1 mango , peeled and thinly sliced 1 cup shredded Monterey Jack cheese Lime crema 1/2 cup sour cream 1/4 cup chopped cilantro , optional 2 tsp lime zest 2 tsp lime juice salsa , for serving, optional sliced avocado , for serving, optional Instructions Remove chicken from bone and discard skin. Shred meat with two forks on a cutting board. Set aside. Set a large non-stick frying pan over medium. Brush with ½ tsp oil. Lay a tortilla in frying pan. Scatter 1/4 portion each of spinach, mango, chicken and cheese over half of tortilla. Fold tortilla in half to enclose filling. Cook until underside is golden, about 2 min. Flip and continue until other side is golden, about 2 more min. Transfer to a plate. Repeat with remaining tortillas and filling ingredients. Lime crema: Stir sour cream with cilantro (if using), lime zest and juice in a small bowl. Slice each quesadilla into 4 wedges. Serve with lime crema, salsa and avocado, if desired. Nutrition (per serving) Calories 520, Protein 32 g, Carbohydrates 43 g, Fat 25 g, Fibre 3 g, Sodium 600 mg.
Originally published in the Today’s Parent September/October 2021 issue. Photo by Erik Putz.
FILED UNDER: Chicken dinners chicken recipes Easy dinners easy meals recipe content
Source link : https://www.todaysparent.com/recipe/mexican/chicken-quesadilla
