Chicken, mushroom and pepper quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz. fresh Mushrooms1 medium Yellow Bell Pepper4 (10") Flour Tortillas8 oz Chicken Breast, no skin1 cup Crystal Farms Mexican Taco Cheese
Using an indoor grill, cook the chicken. Once cooked, allow it to cool and slice thinly. Set aside.
While the chicken is cooling, chop and steam the vegetables until tender-crisp. Drain.
Spray a fry pan with non-stick spray. Place one tortilla in the pan, sprinkle .25 cup cheese, 1/4 of the chicken and 1/4 of the vegetables on the tortilla. When the cheese begins to melt, fold the tortilla in half and remove from heat.
Repeat with remaining ingrediants.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTINA75.
While the chicken is cooling, chop and steam the vegetables until tender-crisp. Drain.
Spray a fry pan with non-stick spray. Place one tortilla in the pan, sprinkle .25 cup cheese, 1/4 of the chicken and 1/4 of the vegetables on the tortilla. When the cheese begins to melt, fold the tortilla in half and remove from heat.
Repeat with remaining ingrediants.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTINA75.
Nutritional Info Amount Per Serving
- Calories: 421.2
- Total Fat: 14.1 g
- Cholesterol: 62.9 mg
- Sodium: 554.2 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 3.5 g
- Protein: 26.6 g
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