Chicken Quesadilla or Taco
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Skinless Boneless Chicken Breast1 Onion (yellow or red)1 Green Pepper1 Red Pepper1 Tblsp Cumin Powder1 Tblsp Cayenne Pepper P3 Tblsp Salsa1 cup Cheddar or Mexican Blend Cheese
Makes either four quesadillas with 2 tortillas or 8 quesadillas using 1 tortilla each
Preheat Oven to 375 degrees
1. Get a baking dish that has a cover and line it with tin foil to make clean up easy.
2. Chop onion, red pepper and green pepper into medium sized chunks and place in baking dish
3. Rinse chicken breasts and trim excess fat then place in baking dish
4. Place baking dish in the oven for about an hour or until chicken is completely done and breaks apart easy and vegetables are breaking apart. A broth should bave been created from the chicken and vegetables, do not discard the broth
5 Pour broth and vegetables into a frying pan, turn heat to low
6. Add cumin, cayenne pepper and salsa to broth, stir well
7 . Cut chicken into 1/2 to 1 inch slices and added to pan
8. Mix well so that all the chicken is coated and let simmer at medium for about 10-15min or until all the broth has evaporated and you are left with just chicken and vegetable
9. While chicken is cooking in the sauce, using a basting or pastry brush, coat both sides of each tortilla with olive oil that you have poured into a small container
10. Using a frying pan, grill pan or oven, heat the tortillas until almost crispy but still flexible
11. If using one tortilla per quesadilla, add 1/8 cup cheese to each quesadilla then add as much chicken breast and vegetables that will fit, then fold tortilla and continue to heat the quesadilla until cheese is melted and tortilla is crispy or using 2 tortillas place 1/8 of cup of cheese on the first tortilla then add chicken then put another 1/8 cup of cheese on the chicken and top with the second tortilla, cook until cheese on both sides is melted and tortilla is crispy.
You can add a side of 2 tbls Wholly Guacomole and salsa for dipping. If you want to make this into a larger meal, a 1/3 to 2/3 cups of Success Boil in Bag Brown Rice and Birdseye steam fresh green beans work well.
Number of Servings: 8
Recipe submitted by SparkPeople user ENASH05.
Preheat Oven to 375 degrees
1. Get a baking dish that has a cover and line it with tin foil to make clean up easy.
2. Chop onion, red pepper and green pepper into medium sized chunks and place in baking dish
3. Rinse chicken breasts and trim excess fat then place in baking dish
4. Place baking dish in the oven for about an hour or until chicken is completely done and breaks apart easy and vegetables are breaking apart. A broth should bave been created from the chicken and vegetables, do not discard the broth
5 Pour broth and vegetables into a frying pan, turn heat to low
6. Add cumin, cayenne pepper and salsa to broth, stir well
7 . Cut chicken into 1/2 to 1 inch slices and added to pan
8. Mix well so that all the chicken is coated and let simmer at medium for about 10-15min or until all the broth has evaporated and you are left with just chicken and vegetable
9. While chicken is cooking in the sauce, using a basting or pastry brush, coat both sides of each tortilla with olive oil that you have poured into a small container
10. Using a frying pan, grill pan or oven, heat the tortillas until almost crispy but still flexible
11. If using one tortilla per quesadilla, add 1/8 cup cheese to each quesadilla then add as much chicken breast and vegetables that will fit, then fold tortilla and continue to heat the quesadilla until cheese is melted and tortilla is crispy or using 2 tortillas place 1/8 of cup of cheese on the first tortilla then add chicken then put another 1/8 cup of cheese on the chicken and top with the second tortilla, cook until cheese on both sides is melted and tortilla is crispy.
You can add a side of 2 tbls Wholly Guacomole and salsa for dipping. If you want to make this into a larger meal, a 1/3 to 2/3 cups of Success Boil in Bag Brown Rice and Birdseye steam fresh green beans work well.
Number of Servings: 8
Recipe submitted by SparkPeople user ENASH05.
Nutritional Info Amount Per Serving
- Calories: 216.4
- Total Fat: 8.2 g
- Cholesterol: 49.1 mg
- Sodium: 149.3 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.9 g
- Protein: 19.4 g
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