Easy Chicken Quesadillas

1. Heat a skillet over low heat.

2. Spread a small amount of butter evenly over one side of tortilla and place tortilla buttered side down in the skillet.

3. For each tortilla, sprinkle 1/4 cup cheese over 1/2 of the tortilla and top with chopped chilies, chicken, tomato, green onions, and cilantro.

4. Fold the other side over the top and press down gently.

5. Cook quesadilla over low heat 3-4 minutes or until lightly browned, turning once.

6. Remove quesadilla from skillet and keep warm on a plate in a low oven (300F).

7. Repeat with remaining tortillas.

8. When finished, serve quesadillas cut in three sections (using a pizza cutter works great) and garnished with guacamole, sour cream and salsa, if desired.

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Nutrient	Quantity
Total fats	0.8598 g
Protein	2.2208 g
Carbohydrates	35.7641 g
Energy	152.3314 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0325 g
Water	551.0657 g
Aspartic acid	0.1228 g
Calcium, Ca	84.28 mg
Lutein + zeaxanthin	1347.59 g
Fiber, total dietary	15.5781 g
Fatty acids, total saturated 22:0	0.0028 g
Carotene, beta	3895.19 g
Niacin	1.0314 mg
Vitamin A, RAE	328.96 g
Arginine	0.0191 g
Riboflavin	0.0574 mg
Tocopherol, beta	0.0091 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0298 g
Glutamic acid	0.3922 g
Stigmasterol	0.06 mg
Sodium, Na	1224.9709 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0037 g
Total lipid (fat)	0.8598 g
Manganese, Mn	0.3252 mg
Fructose	4.2571 g
Proline	0.0136 g
Fatty acids, total saturated 16:0	0.0823 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	0.2272 g
Choline, total	12.459 mg
Sugars, total	19.9449 g
Serine	0.0237 g
Fatty acids, total saturated 10:0	0.017 g
Fatty acids, total saturated 18:0	0.0243 g
Vitamin B-6	0.2008 mg
Selenium, Se	0.728 g
Ash	4.9147 g
Fatty acids, total saturated 18:1 undifferentiated	0.0584 g
Pantothenic acid	0.2884 mg
Phenylalanine	0.0246 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.1022 mg
Betaine	0.091 mg
Thiamin	0.0776 mg
Methionine	0.0055 g
Iron, Fe	1.0053 mg
Carbohydrate, by difference	35.7641 g
Phosphorus, P	58.3 mg
Folate, total	57.49 g
Tocopherol, gamma	0.1092 mg
Lycopene	2341.43 g
Alanine	0.0246 g
Valine	0.0164 g
Fatty acids, total saturated 18:2 undifferentiated	0.1347 g
Glycine	0.0173 g
Carotene, alpha	92.63 g
Glucose (dextrose)	3.4663 g
Fatty acids, total saturated 14:0	0.0085 g
Zinc, Zn	0.4487 mg
Isoleucine	0.0164 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	0.1672 g
Fatty acids, total saturated 14:1	0.0028 g
Leucine	0.0228 g
Tocotrienol, alpha	0.0091 mg
Vitamin A, IU	6572.99 IU
Folate, DFE	57.49 g
Tryptophan	0.0055 g
Vitamin C, total ascorbic acid	75.2134 mg
Phytosterols	6.47 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.0256 g
Fatty acids, total saturated 20:0	0.0028 g
Tyrosine	0.0127 g
Vitamin K (phylloquinone)	235.335 g
Fatty acids, total saturated	0.1493 g
Histidine	0.0127 g
Fatty acids, total monounsaturated	0.0649 g
Threonine	0.0246 g
Folate, food	57.49 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	0.8396 mg
Magnesium, Mg	33.25 mg
Lysine	0.0246 g
Potassium, K	451.87 mg
Cystine	0.0082 g
Fluoride, F	2.093 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0	0	0	0
Cream	0	0	0	0
Tomato	1	16.38	3.5399	0.182
Green Chilies	1 can	97.1514	24	0
cilantro	2 tablespoons	0.46	0.0734	0.0104
Green Onion	2	38.34	8.1508	0.6674
Flour Tortilla	6	0	0	0
chicken meat	1 cup	0	0	0
monterey jack cheese	1.5 cups	0	0	0
salsa	0	0	0	0