Nathan's Chunky Chicken Quesadilla
Nathan's Chunky Chicken Quesadilla
- Level: Easy
- Yield: 4 adult servings, 6 child servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2320
- Total Fat
- 159
- Saturated Fat
- 47
- Carbohydrates
- 63
- Dietary Fiber
- 7
- Sugar
- 22
- Protein
- 159
- Cholesterol
- 564
- Sodium
- 1455
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Level: Easy
- Yield: 4 adult servings, 6 child servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2320
- Total Fat
- 159
- Saturated Fat
- 47
- Carbohydrates
- 63
- Dietary Fiber
- 7
- Sugar
- 22
- Protein
- 159
- Cholesterol
- 564
- Sodium
- 1455
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
Ingredients
4 large whole-wheat tortillas
2 cups shredded Cheddar
1 Granny Smith apple, diced
1 red onion, diced
2 1/4 cups cooked and sliced chicken or veggie chicken
3/4 cup Peanut Sauce, recipe follows
Sour cream, for garnish
Peanut Sauce:
1 cup peanut butter
3/4 cup hot water
1/8 cup molasses
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon lemon juice
Directions
- Preheat grill or grill pan.
- Place tortillas on a cutting board. On half of each tortilla place the cheese, apple, onion, and chicken. Fold the top half of the tortilla over and place on the grill. Grill for 2 to 3 minutes on each side until the cheese has melted and the filling is warm. Cut each quesadilla into 4 triangles. Garnish with Peanut Sauce and sour cream.
Peanut Sauce:
- In a mixing bowl, whisk together all ingredients until smooth. Store leftover peanut sauce in an airtight container in the refrigerator for up to 1 week.
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