Serve with salad, roasted potatoes, rice, black beans, etc.
Cut the chicken into small pieces (diced, shredded, sliced). Spray heavy skillet with Pam. Saute the chicken with salt and all three peppers to taste. This can be done two or three days in advance and refrigerated if wanted. Heat a griddle or large flat skillet to medium high heat. Spray with Pam or coat lightly with a good-quality oil. Place one flour tortilla in the pan. Add 1/4 lb of cooked chicken and 2 oz of the cheese to one side of the tortilla. Fold in half. Brown both sides until golden brown and the cheese is fully melted. Slice into four wedges. Serve with sour cream, tomatoes, salsa, lettuce, hot sauce, etc to taste.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 249 | ||
Calories from Fat: 157 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 90.4mg | 3 % | |
Potassium 233.9mg | 6 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 21.2g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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