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Roasted Poblano Chicken Quesadillas
MAZOLA® CORN OIL7Ingredients
43Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 poblano peppers (medium)
- 2 cups shredded mexican cheese blend
- 1 cup chicken (cooked, shredded)
- 1/4 cup chopped fresh cilantro
- 1 tsp. Spice Islands Onion Salt
- 6 flour tortillas (8 to 10-inch)
- 2 Tbsp. Mazola Corn Oil
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Directions
- Roast poblano peppers under the broiler, over a gas flame OR on the grill.
- Heat for 5 to 7 minutes per side or until surface skin on the peppers is blistered and charred.
- Using tongs, transfer peppers to a paper bag or a covered bowl and set aside until cool enough to handle.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium820mg34% |
| Potassium200mg6% |
| Protein20g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium35% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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