Serving Size 1/2 quesadilla
|Amount Per Serving|
|Monounsaturated fat||3 g|
|Saturated fat||8 g|
|Total fat||14 g|
|Dietary fiber||16 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This recipe is a great way to use up leftover cooked chicken breast. Top with light sour cream and pico de gallo.
Heat the oven to 375 F. In a medium bowl, combine the chicken, zucchini, bell pepper, tomato, onion, jalapeno and garlic. Cut the lime in half and squeeze the juice over the chicken mixture. Add the cheese, Tabasco and cumin; mix well.
Heat a large nonstick saute pan to medium heat. Lay one tortilla flat in the pan and spread half of the chicken mixture on one side. Fold the tortilla to cover the chicken mixture. Lightly brown each side of the tortilla. Repeat this process with the other tortilla. Place tortillas on a baking sheet and bake for about 10 to 15 minutes or until cheese is melted throughout and ingredients are warm. Serve immediately.