| This recipe is liked by 0 person(s). |
Pumpkin-Chipotle Chicken Quesadillas
Nb persons: 1
Yield:
Preparation time:
Total time:
Source:
| A shmear of spicy pumpkin-chipotle sauce adds tons of flavor to quesadillas, so you can get away with using less cheese. Win! | |
| 5 Tbsp | pumpkin puree |
| 1 chipotle pepper in adobo sauce, chopped | |
| 1 tsp | fresh lime juice |
| ¼ tsp | ground cumin |
| ⅛ tsp dried oregano | |
| Salt, to taste | |
| 1 10-in whole wheat tortilla | |
| ¼ c | shredded Cheddar cheese |
| ¼ c | shredded rotisserie chicken breast |
| 1 tsp | canola oil |
| Chopped scallions | |
1. WHISK pumpkin puree, chipotle, lime juice, cumin, oregano, and salt in small bowl.
2. SPREAD pumpkin mixture on tortilla. Place cheese and chicken on one half of the tortilla; fold tortilla in half.
3. BRUSH heavy bottomed skillet with the canola oil. Cook quesadilla in pan over medium-high heat for 3 to 4 minutes, until bottom is browned and crisp. Flip and cook 3 to 4 more minutes.
4. SLICE quesadilla into wedges. Serve topped with scallions.
NUTRITION (per serving) 370 cals, 22 g pro, 29 g carb, 6 g fiber, 4 g sugar, 19 g fat, 8 g sat fat, 621 mg sodium
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.