Poultry
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
8 |
16 |
24 |
32 |
40 |
48 |
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Ingredients: |
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Chicken; cooked and finely minced* |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
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Reduced fat sour cream |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Thick and chunky salsa |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Shredded cheddar cheese |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Shredded pepper jack cheese |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Chili powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Flour tortillas; 6-inch |
8 |
16 |
24 |
32 |
40 |
48 |
Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions:
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments:
*You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Nutritional Info:
Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.