| Southwestern Chicken Quesadillas (RECIPE)
Posted: 9/24/2007 7:20:42 PM | Hi. I threw this together attempting to mimic something yummy I ate in a restaurant and it turned out great. It was extremely easy, warms up quickly for lunch or dinner, and was absolutely delicious. Also only around 250 calories per serving if you monitor the ingredient portions. I cooked it in a large quantity and froze the majority of the filling. It thawed well in the microwave and still tasted great when I made more later. Here we go!:
1 package Tyson cooked Southwestern chicken breast strips
1 can of corn (the kind with the peppers in it is great), drained well
8 ounces of diced tomatoes, drained well
1 cup finely diced fresh onions
3/4 cup finely diced fresh green peppers
16 ounces black beans, rinsed and drained well
Pepperjack cheese (may have to shred your own or use the "singles")
flour tortilla shells
Tostitos Southwestern Ranch Dip (in potato chip aisle with salsa)
Sour Cream
Ortega Taco Sauce
Pam Cooking Spray
Heat a deep skillet or large pot with medium high heat, spray pan with Pam. Heat the chicken breast strips, onions, and green peppers until very hot and onions are nearly translucent. Use spatula to break down the size of the chicken strips as much as possible.
Pour the drained corn and drained tomatoes into the skillet. Cook over the medium high heat until mixture is very hot- goal is to evaporate some of the remaining liquid. Add black beans. Turn off the heat. Don't want to overcook the beans, just want them hot.
Warm a separate skillet with medium heat and spray with Pam. Place one soft flour tortilla into the skillet and heat until one side begins to get golden brown. Turn the tortilla over. On one half of the tortilla, spread 1 tablespoon of T0stitos Ranch Dip, sprinkle about 1/4 cup or 1 slice of the pepperjack cheese, and about 1/2 cup of the chicken mixture. On the other half of the shell, spread two tablespoons of the ortega sauce. By now, the bottom of the shell should be brown, so fold it closed. You should now have a "taco-shaped" quesadilla that's ready to be sliced into triangles, garnished with sour cream, and enjoyed.
YUMMY! I love to cook. Maybe I will post more recipes as I concoct other things in my kitchen, lol...
Prep time: 15 minutes
Cooking time: 15 more minutes
Servings: 10-12 depending on the amount of filling you use.
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| Southwestern Chicken Quesadillas (RECIPE)
Posted: 9/24/2007 7:46:32 PM | Interesting, Crystal! Always looking for yummier ways to eat healthy. With the corn and black beans, you've got a nutritional winner, here!
Note to self: Try the Southwest Ranch Dip! I know i like the Spinach Dip.
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| Southwestern Chicken Quesadillas (RECIPE)
Posted: 9/26/2007 2:07:20 PM | Weight Watchers has a recipe for Chicken Quesadillas with a corn salsa. My sister and I loved them!
You mixed a little salsa with cooked, shredded boneless, skinless chicken breast, shredded lettuce, and a little bit of cheddar or colby jack. Spread over one 6 inch tortilla and top with another. In a pan sprayed with non-stick cooking spray, brown both sides of the quesadilla. Very easy...
The corn salsa had corn, green bell pepper, green onion, roma tomatoes, cilatro and drizzled with balsamic vinegar.
Very light and delicious! | |
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