Low-Fat Chicken Quesadillas Recipe
Ingredients
| Onion | 1 Medium, sliced | |
| Green bell pepper | 1/2 Large, diced | |
| Red bell pepper | 1/2 Large, diced | |
| Chicken stock | 2 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| Mushrooms | 8 Large, cleaned | |
| Cumin | 1/8 Teaspoon | |
| Red pepper | 1/8 Teaspoon, crushed | |
| Cayenne pepper | 1 Pinch | |
| Rice wine vinegar | 2 Tablespoon | |
| Cilantro | 1 Teaspoon, chopped | |
| 1 lb. boneless, skinless chicken breast | ||
| 1 tsp. Dash seasoning | ||
| Creole seasoning | 1 Teaspoon | |
| 6 burrito-sized, fat-free flour tortillas | ||
| 3/4 cup grated part-skim cheddar cheese | ||
| Lettuces | 1 Cup (16 tbs), mixed | |
| 2 cups Black Bean and Corn Salsa | ||
| 3 Tbsp. nonfat sour cream | ||
| 1/2 cup Spicy Tomato Salsa | ||
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.
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.
Chef
