Chicken Quesadillas with Pico De Gallo Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 burrito size flour tortillas - fat free if you can find them.1 half of a chicken breast - cooked and diced3/4 cup red or white kidney beans (drained)1/4 cup chopped onion2 TBSP canned chopped mild green chilis1 cup Kraft 2% Mexican blend grated cheese3 tsp Ortega reduced sodium taco seasoningI Can't Believe it's not Butter spray or PamFor Pico De Gallo Sauce:2 large Italian (Roma) tomatoes1 TBSP finely diced onion1/4 jalapeno pepper - finely diced with seeds removed. (optional)1 TBSP finely chopped fresh parsleyA dash of fresh lime juiceA dash of salt
I cook my chicken on an indoor electric grill, but if you're in a hurry, you can use canned Sweet Sue white chicken meat (drained), or rotisserie chicken from the deli (with the skin removed).
Prepare Pico De Gallo sauce first. Finely chop the Italian tomatoes, onion, jalepeno and parsley. Mix together in a bowl and add a dash of lime juice and a dash of salt. Stir. Set aside. This can also be made the day before and refrigerated.
Mix together the diced chicken, kidney beans, green chilis, 1/4 cup onion and taco seasoning. Set aside. Spray one side of the tortillas with I Can't Believe it's not Butter spray or Pam and place sprayed side down on a warm griddle. Divide the chicken/bean mixture between the four tortillas. Only cover half of the tortilla with the chicken/bean mixture (you will be folding the tortilla in half). Top the chicken mixture with the shredded cheese. Fold the empty half of the tortilla over the chicken, beans, cheese, etc. Grill until crispy then turn over and grill the other side until crispy. Cut each tortilla into 3 wedges. Serve with fat free sour cream and pico de gallo sauce. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user EMOTIONALEATER.
Prepare Pico De Gallo sauce first. Finely chop the Italian tomatoes, onion, jalepeno and parsley. Mix together in a bowl and add a dash of lime juice and a dash of salt. Stir. Set aside. This can also be made the day before and refrigerated.
Mix together the diced chicken, kidney beans, green chilis, 1/4 cup onion and taco seasoning. Set aside. Spray one side of the tortillas with I Can't Believe it's not Butter spray or Pam and place sprayed side down on a warm griddle. Divide the chicken/bean mixture between the four tortillas. Only cover half of the tortilla with the chicken/bean mixture (you will be folding the tortilla in half). Top the chicken mixture with the shredded cheese. Fold the empty half of the tortilla over the chicken, beans, cheese, etc. Grill until crispy then turn over and grill the other side until crispy. Cut each tortilla into 3 wedges. Serve with fat free sour cream and pico de gallo sauce. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user EMOTIONALEATER.
Nutritional Info Amount Per Serving
- Calories: 313.9
- Total Fat: 9.2 g
- Cholesterol: 32.8 mg
- Sodium: 1,018.6 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.8 g
- Protein: 21.1 g
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