be_ixf;ym_202109 d_21; ct_50

Chicken quesadillas

Nutrition Facts

Serving Size 2 halves
Calories 298

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 5 g
Total fat 10 g
Sodium 524 mg
Cholesterol 70 mg
Dietary fiber 6 g
Protein 27 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:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Quesadillas can be filled with cheese, cooked meat, refried beans or veggies — or any combination of these ingredients.

Ingredients

(Serves 6)
  • 4 boneless, skinless chicken breasts, each 4 ounces
  • 1 cup chopped onions
  • 1/2 cup smoky or hot salsa
  • 1 cup chopped fresh tomatoes
  • 1 cup chopped fresh cilantro
  • 6 whole-wheat tortillas, each 8 inches in diameter
  • 1 cup shredded reduced-fat cheddar cheese

Directions

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.

Last Updated: November 5th, 2015