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  RECIPE TITLE "Flying Saucer Chicken Quesadillas" Author: Betty Crocker's Kids Cook! copyright 1999 Betty Crocker

yields 5 children time15 + 4 minutes eachdifficultyAdult supervision required

  Utensils

Measuring spoon
Pastry brush
Cutting board
Measuring cup
Large skillet
Pancake turner
Pizza cutter or kitchen scissors

  Ingredients

10 flour tortillas (6 to 8 inches across)
2 tablespoons vegetable oil
1 bag (8 ounces) shredded Monterey Jack cheese (2 cups)
1 cup chopped cooked chicken
Salsa, if you like

  RECIPE METHOD

  1. Brush 1 side of each tortilla with some of the vegetable oil, using the pastry brush. Put 5 of the tortillas on the cutting board, oil sides down.

  2. Sprinkle the cheese evenly over the 5 tortillas. Sprinkle the chicken evenly over the cheese. Top with the rest of the tortillas, oil sides up.

  3. Put 1 quesadilla in the skillet. Cook over medium-high heat for 2 minutes. Flip the quesadilla over, using the pancake turner. Cook for about 2 minutes longer or until bottom of tortilla is light golden brown and cheese is melted. Take quesadilla out of skillet, using pancake turner. Repeat with the rest of the quesadillas.

  4. Cut each quesadilla into 6 triangles on the cutting board, using the pizza cutter or kitchen scissors. Serve with the salsa, if you like.

Check It Out!

Looking for an easy way out? Build the quesadillas on a cookie sheet, and bake them in a 350 degree oven for 5 to 7 minutes. Remember, adult supervision is still required.

Nutrition Information

1 Serving: Calories 400 (Calories from Fat 205); Fat 23g (Saturated 10g); Cholesterol 65mg; Sodium 540mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 23g

% Daily Value: Vitamin A 14%; Vitamin C 0%; Calcium 38%; Iron 12%

Diet Exchanges: 2 Starch, 2 1/2 High-Fat Meat


 

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