Leftover Chicken & Vegetable Quesadillas

45 mins (prep 25, cooking 20)
14 ingredients
2 servings
This is a great way to use leftover chicken and get the family to love vegetables. Cauliflower is a nice extra to add. Vary the vegetables to suit your taste . Zucchini is a nice addition as long as you don't cook it too long. Salsa and sour cream are important additions to give that extra flavor. I used whole wheat tortillas but there are so many to chose from - pick your favorite. Instead of sour cream try whipped Cottage cheese with a pinch of sugar added. I used mixed Cumin Gouda & Cheddar cheeses - use your favorite cheese. The recipe may be doubled. Serve with a green salad

Categories:  <-60-mins , chicken , for-1-or-2 , lunch~snacks , easy , poultry , main-dish , meat , number-of-servings , brunch , vegetable , time-to-make ,
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Serving Size (729.97 g)
Servings 2
Amount per Serving
Calories 1366.72 Calories from Fat 615.06
% Daily Value *
Total Fat 68.34g 210.28%
Saturated Fat 16.89g 168.89%
Trans Fat 0.06g %
Cholesterol 32.53mg 21.69%
Sodium 2238.45mg 186.54%
Total Carbohydrate 149.73g 99.82%
Dietary Fiber 15.29 g 122.35%
Sugars 22.67 g %
Protein 46.37g 185.48%
Vitamin A 15133.21IU% Vitamin C 325.58mg%
Calcium 764.32mg% Iron 20.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
jalapeno peppers, cooked chicken, salsa