Cheesy Tex Mex Quesadillas
In a pinch, substitute store-bought salsa for the fresh pico de gallo.
1 tablespoons olive oil, divided
3 (1/3 pound each) Gold’n Plump® Chicken Patties, Tex Mex Flavor
3 medium plum tomatoes, diced (1/4-inch pieces)
1/4 cup finely chopped white or green onion
1 small jalapeno chile, finely chopped
1/4 cup chopped fresh cilantro leaves
1 tablespoon lime juice
1-1/2 cups (6 ounces) shredded marble Jack cheese
6 (6-inch) flour tortillas
Heat oil in large skillet over medium-high heat. Add frozen patties; cook 7 to 8 minutes per side or until lightly browned and no longer pink in center.
Meanwhile, mix tomatoes, onion, chile, cilantro, and lime juice to make a fresh salsa.
Lay 3 tortillas out on work surface. Sprinkle each with 1/4 cup cheese, top with a cooked burger, a spoonful of salsa, and another 1/4 cup cheese. Lay remaining tortillas on top.
Carefully transfer first burger stack to the large skillet, over medium heat. Toast for about 2 minutes; turn over with a wide spatula. Toast 2 to 3 minutes longer or until tortillas are golden brown and cheese is melted. Repeat with remaining burger stacks. Serve quesadilla burgers with any remaining salsa.
Nutritional information may change when substituting your chicken product.
- Serving Size
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Servings3
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- PER SERVING
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Calories700
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Calories from Fat53%
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Total Fat42g
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Saturated Fat16g
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Trans Fat1g
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Total Carbohydrate35g
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Protein44g
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Sugars5g
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Cholesterol150mg
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Dietary Fiber3g
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Sodium1,270mg
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- DAILY VALUE
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Vitamin A28%
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Vitamin C41%
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Calcium55%
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Iron22%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat3.5
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Vegetable1
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Med-Fat Meat5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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