Easy Chicken and Cheese Quesadilla
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 420.0
- Total Fat: 13.5 g
- Cholesterol: 85.0 mg
- Sodium: 1,165.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.8 g
- Protein: 41.0 g
View full nutritional breakdown of Easy Chicken and Cheese Quesadilla calories by ingredient
Introduction
These are one of my favorite things to make for lunch or dinner, especially if I'm hungry and want food fast! I usually cook up extra chicken and dice extra tomatoes and green onions so I can leave them in the fridge. Then I'm able to make the next one in even less time! These are one of my favorite things to make for lunch or dinner, especially if I'm hungry and want food fast! I usually cook up extra chicken and dice extra tomatoes and green onions so I can leave them in the fridge. Then I'm able to make the next one in even less time!Number of Servings: 1
Ingredients
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1/4 cup green onions
1 small tomato, diced
4 oz boneless, skinless chicken breast
1 mission flour tortilla
1/2 cup Kraft shredded Mexican 4 cheese blend
seasonings of preference
Directions
Cook the chicken in a pan on the stove in almost any way you prefer. Fry it, boil it, steam it, however you like, as long as it cooks. I season mine with lemon pepper, parsley, and adobo but you can use whatever seasonings you prefer. You're going to dice the chicken once it's cooked, so cut it however you like to cook it; I usually cut it thinner so it cooks faster.
While the chicken cooks, dice the tomatoes and green onions to whatever size you prefer. Then dice the chicken when it's done cooking.
On a medium heat, warm the tortilla in a pan. Flip it over, evenly sprinkle most of the cheese on it, then sprinkle the chicken, tomato, and green onions on one half, adding the rest of the cheese on top of it all.
When the cheese on the empty half is melted enough it won't fall off, fold it over to cover the half with the chicken. Brown each side of the quesadilla (should only take a minute or two), slide it onto a plate, and cut into 3 or 4 pieces.
These are good enough they don't need extras, but sometimes I dip mine into salsa, sour cream, or nacho cheese. I also like to experiment with different filler, like beef, crab, shrimp, or a combination. Quesadillas are versatile; they're delicious with almost anything in them. :)
Serving Size: makes 1 quesadilla
Number of Servings: 1
Recipe submitted by SparkPeople user STARFIREBLUE.
While the chicken cooks, dice the tomatoes and green onions to whatever size you prefer. Then dice the chicken when it's done cooking.
On a medium heat, warm the tortilla in a pan. Flip it over, evenly sprinkle most of the cheese on it, then sprinkle the chicken, tomato, and green onions on one half, adding the rest of the cheese on top of it all.
When the cheese on the empty half is melted enough it won't fall off, fold it over to cover the half with the chicken. Brown each side of the quesadilla (should only take a minute or two), slide it onto a plate, and cut into 3 or 4 pieces.
These are good enough they don't need extras, but sometimes I dip mine into salsa, sour cream, or nacho cheese. I also like to experiment with different filler, like beef, crab, shrimp, or a combination. Quesadillas are versatile; they're delicious with almost anything in them. :)
Serving Size: makes 1 quesadilla
Number of Servings: 1
Recipe submitted by SparkPeople user STARFIREBLUE.
Member Ratings For This Recipe
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MISS_HAVOK
