Crispy Chicken Quesadilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Skinless, boneless chicken (I use thighs): cooked/cut into thin strips4 Whole wheat tortillas2 Cups Cheddar/Jack shredded cheese1 small Red onion: sliced in small, thin strips, cooked1 cup store-bought Real bacon bitsGarlic Powder, salt, and red or cayenne pepper to tastecooking spray1 Tbsp. water/or 1 Tbsp. cooking oil (canola or olive)Optional: Tomato or other preferred ingredients
Heat oven to lowest "warming" setting/or 170 degrees.
Have cookie sheet ready to place quesadilla's on one at a time to keep warm until finished with all four.
Season, thawed chicken (thighs) with garlic, salt, and red/cayenne pepper, and/or other seasonings according to preference.
Cook in microwave with a cover to steam cook, or cook in skillet on medium heat with water or chicken broth, cover and simmer til no longer pink in center.
Put onions in microwave safe bowl add salt to taste, add tbsp. water, cover to steam til tender -Or- heat oil in skillet on medium heat..add onions, salt to taste, cook until lightly browned, add enough water to steam and caramalize (about 1/8 cup),cook until tender.
Preheat skillet large enough for tortilla's on medium heat, coat bottom with cooking spray. Cook one tortilla at a time for about 10 seconds on one side..remove skillet from heat to add ingredients.
On 1/2 of tortilla from edge to middle: add light layer of cheese, add 1/4 of cooked onion, add 1/4 cooked chicken, add 1/4 bacon bits, top with light layer of cheese. Return to heat.
Cook for 10-20 seconds (or to preferred crispiness),
Fold other tortilla half over top of ingredients,
press edges to seal, then use spatuala to press down entire tortilla. Flip folded tortilla over and cook to desired crispiness. Put cooked tortilla on cookie sheet and place in oven to keep warm until finished with all tortillas.
Serve warm with Salsa, sour cream, sliced green onions, jalapeno's, and/or tomatoes.
Serving Size: Makes 16 small triangle quesadilla's
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLISA70.
Have cookie sheet ready to place quesadilla's on one at a time to keep warm until finished with all four.
Season, thawed chicken (thighs) with garlic, salt, and red/cayenne pepper, and/or other seasonings according to preference.
Cook in microwave with a cover to steam cook, or cook in skillet on medium heat with water or chicken broth, cover and simmer til no longer pink in center.
Put onions in microwave safe bowl add salt to taste, add tbsp. water, cover to steam til tender -Or- heat oil in skillet on medium heat..add onions, salt to taste, cook until lightly browned, add enough water to steam and caramalize (about 1/8 cup),cook until tender.
Preheat skillet large enough for tortilla's on medium heat, coat bottom with cooking spray. Cook one tortilla at a time for about 10 seconds on one side..remove skillet from heat to add ingredients.
On 1/2 of tortilla from edge to middle: add light layer of cheese, add 1/4 of cooked onion, add 1/4 cooked chicken, add 1/4 bacon bits, top with light layer of cheese. Return to heat.
Cook for 10-20 seconds (or to preferred crispiness),
Fold other tortilla half over top of ingredients,
press edges to seal, then use spatuala to press down entire tortilla. Flip folded tortilla over and cook to desired crispiness. Put cooked tortilla on cookie sheet and place in oven to keep warm until finished with all tortillas.
Serve warm with Salsa, sour cream, sliced green onions, jalapeno's, and/or tomatoes.
Serving Size: Makes 16 small triangle quesadilla's
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLISA70.
Nutritional Info Amount Per Serving
- Calories: 361.2
- Total Fat: 21.2 g
- Cholesterol: 60.0 mg
- Sodium: 1,341.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.6 g
- Protein: 18.5 g
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