Chicken Quesadillas-A Healthier Take

 

Chicken Quesadillas-A Healthier Take 

Cook's Notes: The recipe makes 3- 7 inch tortillas and was adapted from skinnytaste.com These easy chicken quesadillas are a complete meal in one! Loaded with chicken, veggies, and cheese, they’re very filling and so delicious! They're a very satisfying meal with almost 38 grams of protein. I used the griddle piece from my panini maker but a skillet works well too for this recipe. A side of fresh fruit rounded out the meal. 

Ingredients

• 2 large skinless chicken breasts, fat trimmed 
• Salt and pepper to taste 
• 1 teaspoon cumin
• 1/2 teaspoon each garlic powder and oregano
• Olive Oil spray
• 1/2 cup diced red onions 
• 1-1/2 cups diced red and yellow mini peppers 
• 1-1/2 cups grape tomatoes diced into thirds, patted dry on a paper towel
• 1 tablespoon olive oil
• 1-1/2 cups part-skim Mexican blend shredded cheese, or dairy-free cheese like Violife
• 1 cup avocado mango salsa or raspberry chipotle salsa
• 6 low-carb whole wheat flour tortillas, La Tortilla Factory (or gf tortillas like siete)

Directions: 

• Slice chicken breast in half so you have 4 pieces.
• Season chicken with salt, cumin, garlic powder, oregano, and black pepper.
• Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides, about 2 minutes on each side.
• Remove from heat and cut the chicken into small bites and set aside.
• To the skillet, add 1 tablespoon oil and cook onions and peppers, season with salt and pepper.
• Cook for about 2 minutes until vegetables are soft and when cooked. Add in tomatoes and cook one minute more, set aside.
• Divide the mixture between 3 tortillas.
• Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with chicken, onions, peppers, tomatoes, cheese and top with the other tortilla.
  
• If using a panini maker cook until a green light appears. If using a skillet put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet to cook the other side.  Cook for a few minutes another minute until the tortilla is crisp. Remove with a spatula. 
• Cut cooked quesadillas into wedges and serve with salsa on the side with low-fat sour cream.