Chicken and Mixed Vegetable Quesadillas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 209.9
- Total Fat: 10.7 g
- Cholesterol: 38.9 mg
- Sodium: 467.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 12.5 g
- Protein: 21.0 g
View full nutritional breakdown of Chicken and Mixed Vegetable Quesadillas calories by ingredient
Introduction
I found this recipe on FoodNetwork - it's tastey and very filling. I use Ole X-treme Wellness brand High Fiber-Low Cab brand tortillas which helps keep calories within an acceptably low range, and due to the high fiber content of the torillas, the net carbs are very low. Being a diabetic, high fiber and low carb intake is very important in blood sugar management. I found this recipe on FoodNetwork - it's tastey and very filling. I use Ole X-treme Wellness brand High Fiber-Low Cab brand tortillas which helps keep calories within an acceptably low range, and due to the high fiber content of the torillas, the net carbs are very low. Being a diabetic, high fiber and low carb intake is very important in blood sugar management.Number of Servings: 8
Ingredients
-
2 cooked chicken beast halves, shredded
8 Ole X-treme Wellness High Fiber-Low Carb tortillas
1/2 cup chopped onions (red or sweet yellow)
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers
1/4 cup shredded Monterey Jack cheese, for each quesadilla
Directions
Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Assemble quesadillas, topping 1/2 of each tortilla with equal amounts of shredded chicken, red peppers, onions, and mushrooms, then fold tortilla over into a half moon shape. Place quesadilla in prepared pan and cook for 3-4 minutes on each side, until golden brown and cheese melts. Makes 8 (half moon shape) quesadillas.
Number of Servings: 8
Recipe submitted by SparkPeople user NEVERSAYQUIT.
Number of Servings: 8
Recipe submitted by SparkPeople user NEVERSAYQUIT.