Preheat grill to medium heat. Brush grill rack with oil.
Stir together ranch dressing, adobo sauce, cilantro, lime juice, salt, and pepper for dressing in a bowl; cover and chill.
Brush chicken with barbecue sauce; season with salt and pepper. Grill, covered, until chicken is no longer pink, 5 minutes per side; let rest 5 minutes, then slice into strips.
Toss chicken strips with lettuce, corn, avocodo, black beans, roasted pepper, tomatoes, and corn chips; chill.
Sprinkle 1/2 cup cheese over each tortilla. Fold tortillas over and brush with oil. Grill, covered, until cheese melts and tortillas brown, 1-2 minutes per side. Cut each tortilla into 4 wedges.
Toss salad with dressing; divide among four plates and serve with quesadilla wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (594g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1444 | ||
Calories from Fat: 561 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.4g | 83 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 17.7g | ||
Cholesterol 116.1mg | 36 % | |
Sodium 2739mg | 94 % | |
Potassium 1149.1mg | 30 % | |
Total Carbohydrate 158.1g | 47 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 144.1g | ||
Protein 62.3g | 89 % | |
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: 1444
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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