Quesadilla Explosion Salad: SparkRecipes Un-Chained Recipe Contest Finalist

(46)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
6 ounces bagged salad mix1 vegetarian chicken patty (such as Morningstar)1 serving Chipotle Ranch Dressing (see below) 1 packet ranch dressing mix1 cup 2% milk1 cup non-fat Greek yogurt1 tsp chipotle peppers in adobo sauce1 serving Citrus Balsamic Vinaigrette (see below) 1/4 cup orange juice2 Tbsp balsamic vinegar2 Tbsp Splenda1/2 tsp orange zestpinch of nutmeg1 serving Sweet Potato Strips (see below)1/4 medium sweet potato, washed, sliced thinly (1/16") and cut into stripsnonstick cooking spray1/4 tsp salt(optional)1 serving Cheese Quesadilla (see below)1 ounce shredded low fat colby jack cheese1 Mission Carb Balance Whole Wheat Fajita Sized Tortilla1 serving Roasted Corn and Black Bean Salsa (see below) 2 ears of corn, roasted, kernels removed from cob (about 2 cups kernels)1 cup black beans, rinsed (if you make your own use little salt and no fat) 1 medium red bell pepper, roasted, peeled, seeded and chopped1 jalapeno pepper, roasted, peeled, seeded, de-veined and chopped1/4 red onion, choppedjuice of 1 limesalt to taste1/2 cup cilantro, chopped
Directions
Prepare Sweet Potato Strips:
Preheat oven to 350 degrees Fahrenheit. Lightly spray strips with nonstick cooking spray, then dust with salt (optional). Place in a single layer on a cookie sheet and bake in oven for 20 minutes. Stir and turn the strips halfway through.

Allow to cool. They will crisp up a bit more after they come out of the oven (makes 1 serving)

Prepare Roasted Corn Salsa-
Add peppers, corn, and black beans to a bowl, then squeeze in lime juice and add salt. Give it a stir and add the cilantro. (Makes 8 1/2 cup servings--you'll have plenty leftover.)

Prepare dressings.
To make Chipotle Ranch Dressing:
Add milk and yogurt to ranch dressing mix. Stir in chipotle and store in refrigerator. (Makes 16 1 ounce servings.)

To make Citrus Balsamic Vinaigrette:
Place all ingredients in a saucepan, then cook over low heat for one minute. Cool and refrigerate. (Makes 1 serving.)

To make quesadilla:
Place cheese on half of the tortilla and fold over.
Spray the tortilla with nonstick cooking spray and cook in a sautepan heated over medium-high. Cook one minute on each side, or until cheese is melted. Cut into 4 wedges(makes 1 serving).

Prepare veggie "chicken" patty per package directions and slice into strips.

Place 6 ounces salad mix on plate, top with "chicken" strips, roasted corn and black bean salsa and sweet potato strips.

Place cut quesadilla around the edge of the plate.

Drizzle salad with dressings.


Number of Servings: 1

Recipe submitted by SparkPeople user LILDVA.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 384.5
  • Total Fat: 7.9 g
  • Cholesterol: 7.2 mg
  • Sodium: 1,554.4 mg
  • Total Carbs: 58.8 g
  • Dietary Fiber: 18.9 g
  • Protein: 26.4 g

Member Reviews
  • ONECALMMOM
     When I can get the sodium down to a reasonable level I'll try the recipe. That's more sodium than I need in a week! - 8/23/10
  • TEDDYTUXEDO
     Gosh, I love Chili's version of this -- and hate the fact that it's not on my list any more! To save time on the corn, beans, etc. Albertson's has a bagged, frozen southwestern veggie that has everything already in it -- just thaw (no need to cook) and use! Thanks for sharing this recipe! - 1/1/10
  • KNELSO2
     This one gets my vote! I can live with the extra prep time. I like the mix of carbs/fat/protein, and it sounds delicious! I have not made it yet but plan to try it soon. - 11/4/09
  • GCSEATTLE
     The recipe sounds great but the sodium level is off the charts for a single meal. - 8/23/11
  • JAYJAYBEE55
     What I like about this recipe is that it's real food. Taking time to roast the corn, prepare the sauces, develop and layer the flavors. This is what makes food fabulous and so satisfying. Thanks for taking the time and working on this to come up with a great replacement! - 8/24/10
  • MOGAL1946
     I enjoy cooking and this sounds really good but the sodium count is just too high for me. - 8/23/10
  • SHUTRBUG1
     I don't mind spending extra time in the kitchen to make everything from scratch . . . but not for 1500 mg of sodium per serving. I'd have to find a way to reduce that or pass. - 11/4/09

    Reply from LILDVA (11/4/09)
    The majority of the sodium in this recipe comes from the tortilla-220 mg, the cheese-190 mg and the Chick'n Patty-350 mg. I did include small amounts of salt but that could be easily omitted.

  • CAROLJ35
     The sodium in this recipe would keep me from making it! - 8/23/10
  • LADIWOLF59
     this is a great deal of prep, but in the end it's so worth it. made it and had extra things left over. Mine served two of us. if you are worried about how much this makes do you worry when you are served this at the restaurant? - 8/23/10
  • ZILPHAM
     Sodium: 1,554.4 mg
    Awfully high for one serving! - 8/23/10
  • JEANMARIEOK
     I would completely leave out the chicken pattie - there is so much other stuff going on here, I wouldn't even miss it! - 8/23/10
  • VTMELWEL
     lots of work, but sounds good - 11/10/09
  • BETHSHEALTH
     This sounds like a really good idea and it appears to be way lower than the original on cals. I too am a big fan of Chili's version of this salad and was sad when I found the calorie count on it. I would like to make this recipe but it looks like way to much trouble to go to for a salad. - 11/3/09
  • ANGELRED4KIDS
     I made this tonight. I'd never had it at Chili's but I just knew we would like it. It was amazing! I couldn't even eat it all!
    It does seem like a lot of work, but it's really not. There are just several components to it. Will make again! - 1/27/12
  • TRICIAN13
     Packeted dressings are very high in sodium--leave it out, as well as the cheese and the vegetarian chicken pattie. Toast the tortilla and use it without the cheese; make your own baked chicken breast, if you want. Cuts way down on the sodium and some fat and calories also. Helps stay on track. - 8/23/11
  • CABO01
     I will try this one! It is a meal in itself.I would split it to serve two and that would correct the sodium somewhat. You could omit the vegetarian chicken and cut back a bit on the cheese if concerned about the sodium. - 8/24/10
  • COSBORNE3
     This is also one of my favorite salads.Can not wait totry it. - 8/23/10
  • LILDREAMY
     For you all who have never had the Quesadilla explosion salad at Chili's, you are missing out... BUT I've recently passed by it on the menu because of all the calories. The citrus balsamic vinegarette is my favorite thing about the salad... well, maybe the quesadilla's too. :-) This recipe rocks! - 8/23/10
  • KIMPOSSIBLETX
     This recipe by itself would be a lot of work. Plan ahead, make corn salsa, ranch dressing, ect to use again. Corn salsa would be great in a frittata, chili or a side dish. Make your own WW tortilla's using a pasta roller to DRAMATICALLY cut sodium. Super easy. Ellie Krieger's ranch dressing recipe! - 1/3/10
  • FABBECKY
     This is my kind of salad! I've never had the Chili's version, but I would make this. - 11/4/09
  • GIMPSTER
     Yeah recipe sounds great.... never had restaurant version BUT that Sodium content gives me a pass. I know the recommended is between 500mg-2300mg daily however some info suggest keeping the upper limit at around 1500mg may be better... with this one that is my whole daily allowance. - 6/29/16
  • JAMIEMONSTER
     Hi, guys... the sodium count is off on the recipe counter. It looks like there is the sodium content of the entire ranch dressing packet included in the nutritional stats, and not dividing it up into its 16 1oz prepared servings. If this is what happened, it would inaccurately raise the sodium. - 1/1/13
  • VIKYLEE1
     Some great, some not so great. I'll take something away from this one - 9/2/11
  • CENNET1
     I dont have many of the items listed but I substituted cooked chicken for the patty, no black beans, plain ranch dressing (packet just mixed with yogurt), lavas for the tortilla, no black beans, and I dont even know what a chipotle is but we dont have it here in this country, however,loved it!! - 8/30/11
  • POLSKARENIA
     Lots of prep time, but the calorie count amkes it worth the while! - 8/23/11



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