Easy Chicken and Cheese Quesadilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 cup green onions1 small tomato, diced4 oz boneless, skinless chicken breast1 mission flour tortilla1/2 cup Kraft shredded Mexican 4 cheese blendseasonings of preference
Cook the chicken in a pan on the stove in almost any way you prefer. Fry it, boil it, steam it, however you like, as long as it cooks. I season mine with lemon pepper, parsley, and adobo but you can use whatever seasonings you prefer. You're going to dice the chicken once it's cooked, so cut it however you like to cook it; I usually cut it thinner so it cooks faster.
While the chicken cooks, dice the tomatoes and green onions to whatever size you prefer. Then dice the chicken when it's done cooking.
On a medium heat, warm the tortilla in a pan. Flip it over, evenly sprinkle most of the cheese on it, then sprinkle the chicken, tomato, and green onions on one half, adding the rest of the cheese on top of it all.
When the cheese on the empty half is melted enough it won't fall off, fold it over to cover the half with the chicken. Brown each side of the quesadilla (should only take a minute or two), slide it onto a plate, and cut into 3 or 4 pieces.
These are good enough they don't need extras, but sometimes I dip mine into salsa, sour cream, or nacho cheese. I also like to experiment with different filler, like beef, crab, shrimp, or a combination. Quesadillas are versatile; they're delicious with almost anything in them. :)
Serving Size: makes 1 quesadilla
Number of Servings: 1
Recipe submitted by SparkPeople user STARFIREBLUE.
While the chicken cooks, dice the tomatoes and green onions to whatever size you prefer. Then dice the chicken when it's done cooking.
On a medium heat, warm the tortilla in a pan. Flip it over, evenly sprinkle most of the cheese on it, then sprinkle the chicken, tomato, and green onions on one half, adding the rest of the cheese on top of it all.
When the cheese on the empty half is melted enough it won't fall off, fold it over to cover the half with the chicken. Brown each side of the quesadilla (should only take a minute or two), slide it onto a plate, and cut into 3 or 4 pieces.
These are good enough they don't need extras, but sometimes I dip mine into salsa, sour cream, or nacho cheese. I also like to experiment with different filler, like beef, crab, shrimp, or a combination. Quesadillas are versatile; they're delicious with almost anything in them. :)
Serving Size: makes 1 quesadilla
Number of Servings: 1
Recipe submitted by SparkPeople user STARFIREBLUE.
Nutritional Info Amount Per Serving
- Calories: 420.0
- Total Fat: 13.5 g
- Cholesterol: 85.0 mg
- Sodium: 1,165.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.8 g
- Protein: 41.0 g
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