Chicken and cheddar quesadillas made with a rectangular wrap, makes great dipping strips for salsa.
Preheat oven to 400 degrees. Wash the green onions, and finely dice the white part of the onions, discarding the top stems (or reserve a small amount for a garnish). Separate into two equal portions, set aside. Dice chicken breast, separating into two 3 ounce portions. Separate cheese into four equal 0.75 ounce portions. Line a baking sheet with aluminum foil, and spray lightly with non-stick cooking spray. Place the two wraps onto the baking sheet and lightly fold in half to mark the middle, then sprinkle 0.75 ounces of cheese on half of each wrap. Sprinkle the diced green onions on top of the cheese, then top with the diced chicken breast. Sprinkle the remaining portions of cheese on top of the chicken, and fold the top of the wrap down to form the completed quesadilla. Bake for 7 minutes, remove from the oven and flip the quesadillas, then bake for an additional 3 minutes. Cut into strips ~1" wide, serve immediately with salsa.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 183 | ||
Calories from Fat: 127 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 44.7mg | 14 % | |
Sodium 363.7mg | 13 % | |
Potassium 151.3mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.4g | ||
Protein 11.2g | 16 % | |
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: 183
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