Healthy Chicken Quesadillas
This recipe is quick and easy and there's just something about the flavor combos that makes a quesadilla soooooo satisfying!
Equipment
- skillet
Ingredients
- 2 Tortillas I used corn but you can use flour
- 12 g bolthouse farms cilantro avocado dressing
- 15 g medium salsa
- 50 g sweet peppers sliced and roasted
- 25 g red onion pickled or pan fried
- 8 g goat cheese crumbles I used 345 whole foods brand
- 2 oz shredded chicken prepared earlier
Instructions
- For this recipe you'll ideally have shredded or pulled chicken store bought or prepped in advance. You'll also want your roasted peppers and onions pre-prepared.
- Spray your skillet with non-stick cooking spray or 1/2 tsp olive oil. Take one of your tortillas and toast lightly for a couple minutes. Until starting to brown. Then flip it and toast on the other side. Set aside on a plate and start to toast your other tortilla. Again once the underside is starting to brown, flip it over. Now you can start to assemble your other ingredients.
- Add your chicken, peppers, red onion and goat cheese. Then place the other tortilla on top and lightly press down with a spatula. To help cook the inside, turn the heat down low and place a lide over the skillet for 2 minutes.
- Remove the lid and continue to cook. Press down on your quesadilla and you can attempt to flip the whole thing over as well to make sure the bottom is getting too brown.
- Once you see the cheese start to melt and the quesadilla is holding more tightly together you are ready to go! Remove from the skillet and slice in to quarters. Drizzle with the dressing and serve with a little salsa on the side.
Nutrition
Serving: 1quesadillaCalories: 282kcalCarbohydrates: 35gProtein: 23gFat: 6gSaturated Fat: 2gCholesterol: 52mgSodium: 241mgPotassium: 279mgFiber: 3gSugar: 4g
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