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Low-Fat Chicken Quesadillas

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Ingredients
  Onion 1 Medium, sliced
  Green bell pepper 1⁄2 Large, diced
  Red bell pepper 1⁄2 Large, diced
  Chicken stock 2 Tablespoon (Fat Free / Low Salt)
  Minced garlic 1 Teaspoon
  Mushrooms 8 Large, cleaned and sliced
  Cumin 1⁄8 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Cayenne pepper 1 Pinch
  Rice wine vinegar 2 Tablespoon
  Chopped fresh cilantro 1 Teaspoon
  Boneless skinless chicken breast 1 Pound
  Seasoning 1 Teaspoon (Dash)
  Creole seasoning 1 Teaspoon
  Fat free flour tortillas 6 (Burrito Sized)
  Grated part skim cheddar cheese 3⁄4 Cup (12 tbs)
  Lettuces 1 Cup (16 tbs) (Mixed)
  Black bean and corn salsa 2 Cup (32 tbs)
  Non fat sour cream 3 Tablespoon
  Tomato salsa 1⁄2 Cup (8 tbs) (Spicy)
Directions

Spray a nonstick skillet with cooking spray and heat.
Add onion, peppers and chicken stock and quickly saute.
Add garlic, mushrooms, cumin, chili powder and cayenne pepper.
Cook for 2 minutes, stirring frequently.
Add vinegar and cilantro, and cook until most of the liquid evaporates, about 2 minutes.
Sprinkle chicken breasts with seasonings and grill.
Cut crosswise into 1/2-inch strips.
Lay each tortilla on surface of another hot nonstick skillet or griddle.
Put 2 Tbsp.vegetable mixture, 2 oz.chicken ( 1/2 cup) and 2 Tbsp.cheese on one half of each tortilla.
Fold over, and grill until browned and crispy and cheese is melted.
Cut each quesadilla into 3 triangles and lay on plate next to lettuce.
Top lettuce with 1/3 cup Black Bean and Corn Salsa.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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