Quesadillas are a regular thing in my kitchen…as they should be 😉
Not only are they quick and delicious, but a whole grain tortilla is like a canvas ready to be painted with vibrant colors of tastiness and health–the possibilities are endless!
Some of my favorites include:
- Chicken, balsamic mushrooms and sun-dried tomatoes, herbs de provence, and smoked gouda (recipe!)
- BBQ sauce, bacon, apple, and cheddar
- Fruit chutney, bacon, and fontina
- And I can’t forget the more traditional southwest combo that never disappoints!?Fiesta, anyone??
Go ahead and load it up with pulled chicken breast, tender-crisp bell pepper and onion, creamy sliced avocado, a little fresh spinach (because why not?!), lots of yummy spice, and cheeeeese…
And before you know it, it will be all crisp and melty and aromatic and beautiful. Serve it up with a dollop of tangy Greek yogurt, and your wholesome lunch or dinner is ready to be DEVOURED.
Southwest Chicken and Veggie Quesadilla
2016-05-24 00:18:54
Serves 1
Easy, healthy, filling, and flavorful
Nutrition Facts
Serving Size
209g
Servings
1
Amount Per Serving
Calories 360
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 87mg
29%
Sodium 468mg
20%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
16%
Sugars 3g
Protein 34g
Vitamin A
42%
Vitamin C
122%
Calcium
16%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium whole grain tortilla
- 3 oz skinless, boneless chicken breast, raw*
- 1/4 cup sliced red/yellow bell pepper
- 1 Tbsp sliced red onion
- 1/2 tsp minced garlic
- 1/2 tsp lime juice
- sprinkle chili powder
- dash smoked paprika
- dash cumin
- salt and black pepper
- 12g ripe avocado, sliced
- 14g shredded sharp cheddar**
- 1/4 cup spinach (opt.)
Instructions
- (If chicken not already cooked) Heat skillet over medium heat and grease with a little oil. Season chicken with a pinch salt and pepper, and and cook until done (about 5 minutes per side if using tenderloin strips). Remove and set aside. When cool enough to touch, pull into small pieces.
- To the same skillet over medium heat, add sliced bell pepper, onion, and a splash chicken broth or water to scrape up browned bits. Cook 2-3 minutes, then stir in garlic and cook about 30 seconds longer. Lower heat and stir in 1/2 tsp lime juice, pulled chicken, generous sprinkle chili powder, dash cumin and smoked paprika, salt and pepper to taste.
- On half the tortilla, layer sliced avocado (as much or as little as you like), chicken/veggie pan mixture, shredded cheese**, and spinach (optional). Fold in half.
- Wipe skillet clean with a paper towel, and reheat over medium-high. Add loaded tortilla and cook on each side until melty and crisp.
- Slice and serve with a dollop of plain Greek yogurt.
Notes
- *1-2 tenderloin strips; leftover cooked chicken (rotisserie, pan-seared, etc.) works great as well!
- **Or any type of jack cheese, or a Mexican blend; best if freshly shredded from a block
MAK and Her Cheese https://www.makandhercheese.com/