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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 401.5
  • Total Fat: 13.2 g
  • Cholesterol: 94.5 mg
  • Sodium: 1,061.8 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 38.2 g

View full nutritional breakdown of Chicken Quesadilla calories by ingredient
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Chicken Quesadilla

Submitted by: MTHURNAUER

Introduction

Simple Chicken quesadilla. Serving size listed is one half of an eight inch size. go heavy on the chicken and lighten up on the chesse. Simple Chicken quesadilla. Serving size listed is one half of an eight inch size. go heavy on the chicken and lighten up on the chesse.
Number of Servings: 2

Ingredients

    One boneless skinnless chicken breast, approx. 8 oz.
    (2) 8 inch flour tortillas
    Kraft 2% shredded sharp cheddar cheese
    4 tb of your favorite salsa
    3 tb reduced fat sour cream
    1/2 packet of fajita seasoning mixed with 2 tb of water

Directions

I usually cook up a few chicken breasts and keep them in the fridge for when I am going to make these. Cooking the chicken takes about 20-25 minutes, but making the quesadillas only takes about five minutes. The sodium content is really lower than calculated because you really only cook the chicken in the sauce and don't put it in the quesadilla.

To make chicken:
Mix one full packet of fajita mix with 1/4 cup of water. Pour it in a plastic bag and marinate it over night.
let chicken rest at room temperature for a half hour.
Pre-heat oven to 375
Bake for about 20-25 minutes or until interior temperature of chicken is 165.

To make quesadilla:
finely chop or shred one chicken breast. You can get about 8 oz of chicken on one quesadilla
Heat a saute pan on medium
place one soft tortilla in pan and put a thin layer of cheese on it.
Spread the chicken evenly over cheese and then put some more cheese on top. Cover with the other quesadilla and then weight it down with another saute pan. Cook for about three minutes and then flip it. Weight it down again and cook for another two minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user MTHURNAUER.






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