Ap­ple Chicken Que­sadil­las

TAKES: 25 min. MAKES: 6 serv­ings

Simple & Delicious - - 30 IN 30 - —Sta­cia Sla­gle, Maysville, MO

2 medium tart ap­ples, sliced

1 cup diced cooked chicken breast 1/2 cup shred­ded ched­dar cheese

1/2 cup shred­ded part-skim

moz­zarella cheese

1/2 cup fresh or frozen corn, thawed 1/2 cup chopped fresh toma­toes

1/2 cup chopped onion

1/₄ tsp. salt 6 flour tor­tillas (8 in.), warmed Op­tional top­pings: shred­ded let­tuce, salsa and sour cream

1. Pre­heat oven to 400°. Toss to­gether first eight in­gre­di­ents. Place 3/4 cup chicken mix­ture on one half of each tor­tilla. Fold tor­tillas to close; se­cure with tooth­picks.

2. Place on a bak­ing sheet coated with cook­ing spray. Bake un­til tor­tillas are golden brown, 13-18 min­utes, turn­ing half­way. Dis­card tooth­picks. Serve with top­pings as de­sired.

PER SERV­ING 300 cal., 10g fat (4g sat. fat), 33mg chol., 475mg sod., 38g carb. (6g sug­ars, 3g fiber), 16g pro.

Di­a­betic ex­changes: 2½ starch, 2 medium-fat meat.

My sis­ter came up with an easy recipe that can be served as a main course or an ap­pe­tizer. Peo­ple are sur­prised by the com­bi­na­tion of chicken, ap­ples, toma­toes and corn in­side the crispy tor­tillas—but they love it.

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