Chicken-Veggie Quesadillas with Ranch Yogurt Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 242.5
- Total Fat: 9.1 g
- Cholesterol: 66.2 mg
- Sodium: 227.6 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.8 g
- Protein: 25.6 g
View full nutritional breakdown of Chicken-Veggie Quesadillas with Ranch Yogurt Sauce calories by ingredient
Introduction
This is a great kids' meal, or cut each quesadilla into eight pieces for an appetizer. This is a great kids' meal, or cut each quesadilla into eight pieces for an appetizer.Number of Servings: 4
Ingredients
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1⁄4 cup low-fat plain Greek yogurt
2 tsp Ranch Seasoning Blend
12 ounces boneless and skinless chicken
breast
1 tsp canola oil
2 red or orange bell peppers, top and
bottom removed, cored and seeded
4 whole-wheat tortillas
2 tomatoes, diced
1⁄2 cup shredded Monterey or pepper Jack
cheese
Tips
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Directions
1. In a small bowl, make the sauce by combining the yogurt and 1⁄2 teaspoon of the seasoning blend. Cover and chill in the refrigerator.
2. Place the chicken into a plastic bag. Using a meat mallet or rolling pin, pound out the meat to 1⁄4-inch thickness. Add oil and remaining seasoning blend to the bag. Marinate meat 10 minutes or up to 8 hours.
3. Place a cast-iron skillet or nonstick skillet over moderate heat. Once warmed, add the peppers. Sear the peppers by pressing down on them, 2 to 3 minutes. Remove from heat, let cool slightly, and dice.
4. Place the chicken in the skillet (discard the marinade), and cook over moderate-high heat for 4 to 5 minutes. Turn, and continue to cook until internal temperature reaches 165° F, about 5 minutes more. Remove the meat from the skillet, let cool slightly, and dice. Wipe out the skillet with paper towels.
5. Reheat the skillet to moderate heat. Build the quesadillas one at a time by placing a tortilla in the pan, then layering on half of the chicken, peppers, tomatoes, and cheese. Top with a second tortilla and cook for 2 minutes on each side until the cheese melts. Remove the cooked quesadilla to a cutting board. To serve, cut each quesadilla in half, with a pizza wheel if you have one. Serve with the ranch sauce.
2. Place the chicken into a plastic bag. Using a meat mallet or rolling pin, pound out the meat to 1⁄4-inch thickness. Add oil and remaining seasoning blend to the bag. Marinate meat 10 minutes or up to 8 hours.
3. Place a cast-iron skillet or nonstick skillet over moderate heat. Once warmed, add the peppers. Sear the peppers by pressing down on them, 2 to 3 minutes. Remove from heat, let cool slightly, and dice.
4. Place the chicken in the skillet (discard the marinade), and cook over moderate-high heat for 4 to 5 minutes. Turn, and continue to cook until internal temperature reaches 165° F, about 5 minutes more. Remove the meat from the skillet, let cool slightly, and dice. Wipe out the skillet with paper towels.
5. Reheat the skillet to moderate heat. Build the quesadillas one at a time by placing a tortilla in the pan, then layering on half of the chicken, peppers, tomatoes, and cheese. Top with a second tortilla and cook for 2 minutes on each side until the cheese melts. Remove the cooked quesadilla to a cutting board. To serve, cut each quesadilla in half, with a pizza wheel if you have one. Serve with the ranch sauce.
Member Ratings For This Recipe
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MYDONNA13
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NANCYHOME247
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CD12783562
I love quesadillas. I use a rotisserie chicken from the grocery store when I am short on time. There is plenty of chicken left over to make something else too. I added sliced onion and taco seasonings, especially cumin. I bake chicken breasts ahead to use in recipes like this. Fast and easy. - 10/14/12
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ANDSHEEWAS
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LAMBEAULEAP
Eh...Probably won't make again. Not much flavor and not enough cheese to hold it together. Plus the nutrition seems way off - I'm not sure what size or brand of tortilla was used, but the stats say that each serving is 33 calories of tortilla. Thats practically the calories for a Tostito chip. - 1/20/12
