Low-Fat Quesadillas With Guacamole Recipe
Ingredients
| Chicken breasts -€“ 2 half, skinless, boneless | ||
| White wine | 1/4 Cup (16 tbs) | |
| Chili powder | 2 Tablespoon | |
| Red bell pepper | 1 To taste | |
| Kalamata olives | 10 , pitted | |
| Mushrooms | 5 | |
| Low fat cheese | 2 Cup (16 tbs) | |
| Salsa -€“ ½ cup or Tomato -€“ 1, chopped and seasoned with Tabasco sauce to taste | ||
| GUACAMOLE | ||
| Salt | 2 Pinch | |
| Garlic | 2 Clove (5gm) | |
| Avocado | 1 | |
| Cilantro sprig | 1 | |
| Plain yogurt | 1 Tablespoon | |
| Lime juice | 1 1/2 Teaspoon, squeezed | |
| Onion | 2 Tablespoon, minced | |
| Jalapeno pepper | 1 To taste | |
Directions
GETTING READY
1. Preheat oven to 400°F.
MAKING
2. Pour wine over chicken breasts arrange in a shallow glass-baking dish and sprinkle some chili powder.
3. Bake for 20 minutes or until chicken breasts turn tender, not pink, turning halfway through and sprinkling rest of the chili powder.
4. Take out, cool and slice the breasts into strips.
5. Transfer leftover cooking juices to a plastic dish, cover, and refrigerate.
6. Place red bell pepper in a shallow baking pan and broil, until its sides blister and turn brown. Take out, transfer to a small brown bag, close, and allow to cool
7. Peel the skin of cooled bell pepper, deseed, and slice into strips.
8. Place tortillas in the baking pan and spread chicken olives, peppers strips, and mushrooms evenly on them.
9. Top each tortilla with 4 tablespoon cheese and bake for about 5 to 15 minutes.
FINALIZING
10. In a bowl, using a fork, mash garlic with salt. Add avocado and mash well.
11. Add cilantro along with lime, pepper, onions, and yogurt to prepare the guacamole.
SERVING
12. Serve chicken quesadillas hot with salsa and guacamole.
1. Preheat oven to 400°F.
MAKING
2. Pour wine over chicken breasts arrange in a shallow glass-baking dish and sprinkle some chili powder.
3. Bake for 20 minutes or until chicken breasts turn tender, not pink, turning halfway through and sprinkling rest of the chili powder.
4. Take out, cool and slice the breasts into strips.
5. Transfer leftover cooking juices to a plastic dish, cover, and refrigerate.
6. Place red bell pepper in a shallow baking pan and broil, until its sides blister and turn brown. Take out, transfer to a small brown bag, close, and allow to cool
7. Peel the skin of cooled bell pepper, deseed, and slice into strips.
8. Place tortillas in the baking pan and spread chicken olives, peppers strips, and mushrooms evenly on them.
9. Top each tortilla with 4 tablespoon cheese and bake for about 5 to 15 minutes.
FINALIZING
10. In a bowl, using a fork, mash garlic with salt. Add avocado and mash well.
11. Add cilantro along with lime, pepper, onions, and yogurt to prepare the guacamole.
SERVING
12. Serve chicken quesadillas hot with salsa and guacamole.
Chef
