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Add a photoServings: 16
Ingredients
- 4 lrg flour tortillas (10")
- 4 Tbsp. softened butter or possibly margarine
- 1 c. cut-up cooked chicken
- 1 pkt Mexican seasoning (1 1/4 ounce.)
- 1/2 c. minced zucchini
- 1/2 c. minced red pepper
- 1/2 c. sliced mushrooms
- 1 c. Monterey Jack cheese shredded
- 1/2 c. cheddar cheese shredded
- 1 bn green onions sliced
- 1 can sliced ripe olives (4 ounce.) optional
Directions
- In bowl, mix chicken, zucchini, red pepper and mushrooms; toss with the packet of seasoning. In another bowl mix the cheeses and set aside. Steam chicken-veggie mix over boiling water for 2-3 min (don't overcook; you are looking to just soften vegetables). Remove back to bowl.
- To assemble: spread 1 Tbsp. or possibly so butter over one side of each tortilla. Place tortillas, one at a time, buttered side down on large skillet or possibly grill over medium heat. Sprinkle 1/2 of the tortilla with 1/4 of the chicken-vegetable mix, 1/4 of the cheese, 1/4 of the green onions, and 1/4 of the black olives (if using). Fold over and cook 1-2 min each side or possibly till lightly browned and crisp. Remove to platter and place in low (200 degrees) oven. Repeat with other 3 tortillas. When all are done, cut each into 4-5 wedges and serve hot.
- Makes 16-20 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 16 servings | |
| Calories 315 | |
| Calories from Fat 297 | 94% |
| Total Fat 33.05g | 41% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 89mg | 4% |
| Potassium 69mg | 2% |
| Total Carbs 0.91g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.39g | 0% |
| Protein 4.76g | 8% |
