A
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Zesty chicken, fresh peppers, and melted cheeses are the key components of this chicken quesadilla recipe. Couple it with a homemade pico de gallo for a boost of flavor.
Ingredients
- Quesadillas
- 2 boneless, skinless chicken breasts, each 4 ounces
- 1/4 cup chopped onions
- 1/2 cup chopped fresh tomatoes
- 1/2 cup chopped fresh cilantro
- 3 whole-wheat tortillas, each 8 inches in diameter
- 1/2 cup shredded reduced-fat cheddar cheese
- Fresh Pico de gallo
- 1 cup jalapenos
- .5 tomato
- onion
- cilantro
- lime juice
Preparation
- Serves 3
- Heat oven to 425 F.
- Lightly coat a baking sheet with cooking spray.
- Cut each chicken breast into cubes.
- In a large, nonstick frying pan, add the chicken and onions and saute until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes.
- Remove from heat.
- Stir in the salsa, tomatoes and cilantro.
- To assemble, lay a tortilla flat and rub the outside edge with water.
- Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim.
- Sprinkle with a spoonful of shredded cheese.
- Fold tortilla in half and seal.
- Place on a cookie sheet.
- Repeat with the remaining tortillas.
- Lightly coat the top of the tortillas with cooking spray.
- Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes.
- Cut in half and serve immediately.
Nutritional Value
- Serving size is 2 halves.
- Cholesterol 70mg
- Calories 298
- Sodium 524mg
- Total carbohydrate 25g
- Saturated fat 5g
- Dietary fiber 6g
- Added sugars 0g
- Monounsaturated fat 3g
- Protein 27g
- Total fat 20g