Nutrition Facts

Serving Size 420 g

(Approx. 2 Servings)

Amount Per Serving

Calories	940	Calories From Fat	500

% Daily Value*

Total Fat 56 g	86%

Saturated Fat 25 g	125%

Trans Fat 0.0 g

Cholesterol 120 mg	40%

Sodium 2020 mg	84%

Total Carbohydrate 66 g	22%

Dietary Fiber 14 g	56%

Sugars 12 g

Protein	42 g

Vitamin A 30%	•	Iron 10%

Vitamin C 30%	•	Calcium 70%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Smoky Fried Chicken Ancho Quesadilla

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Serves

2 People

Ingredients

Recipe makes 2 Servings

1 1/2 cup(s) H-E-B Fully Cooked Popcorn Chicken

2 H-E-B Burrito Grande Flour Tortillas

1 1/2 cup(s) H-E-B Fancy Shredded Cheddar Cheese

2 Tbsp Humble House Ancho & Morita Sauce

1/2 cup(s) H-E-B Fresh Mild Pico De Gallo

1 medium avocado, medium dice

2 Tbsp H-E-B Regular Sour Cream

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Instructions

Cook popcorn chicken according to package directions. If using an air fryer, cook at 375°F for 8 minutes. Remove from heat and set aside.

Heat a large skillet over medium-high heat and spray well with non-stick spray.

Place a tortilla in hot skillet. Spread half of cheese on half the tortilla then top cheese with half of chicken. Drizzle with ancho morita sauce to your liking.

When cheese begins to melt on the edges, fold other half of tortilla over chicken. Press down gently to seal. Continue to cook until tortilla is browned and cheese is melted. Repeat with second tortilla.

Cut into wedges to serve and garnish with pico de gallo, avocado, and sour cream.