These chicken quesadillas are a meal in one! Loaded with chicken
Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with fat-free sour cream if you wish.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 530 | ||
Calories from Fat: 187 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 98.8mg | 30 % | |
Sodium 838.6mg | 29 % | |
Potassium 398mg | 10 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 26.9g | 108 % | |
Sugars, other 14.8g | ||
Protein 36.7g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 530
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