Chicken Club Quesadilla
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 477.2
- Total Fat: 28.5 g
- Cholesterol: 67.9 mg
- Sodium: 1,166.0 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 15.4 g
- Protein: 39.1 g
View full nutritional breakdown of Chicken Club Quesadilla calories by ingredient
Introduction
A twist to the everyday quesadilla! A twist to the everyday quesadilla!Number of Servings: 2
Ingredients
-
Bacon, Hormel Real Bacon Pcs., 2 tbsp
Green Peppers (bell peppers), .5 cup, strips
Onions, raw, .5 cup, sliced
Red Ripe Tomatoes, 6 slice, thin/small
Extra Virgin Olive Oil, 1 tbsp
La Tortilla Factory, Large Original Low Carb Tortilla, 2 serving
Chicken Breast, no skin, 4 ounces
Kraft Ranch Salad Dressing, 2 tbsp
Kraft Shredded 2% Mexican Four Cheese blend, 1 cup
Directions
Serving Size: makes 2 Folded Quesadillas
. Heat ˝ tbs EVOO and add the sliced green peppers and onions to the skillet. Cook for about 3 minutes, until crisp-tender.
2. Add a 1/4 c. of cheese to each tortilla. Top each with chicken and bacon, and then lightly drizzle some ranch dressing over that.
3. Top each tortilla with the cooked peppers and onions. Then add the remaining cheese on top and fold in half.
4. Heat ˝ tbs EVOO in a large skillet and cook the tortilla halves one at a time over medium heat, about 4-5 minutes per side, until golden brown and cheese is melted.
5. Cut each quesadilla into wedges and serve with extra ranch or sour cream for dipping, if desired.
*Leftovers reheat great when warmed in a dry skillet for a few minutes.
. Heat ˝ tbs EVOO and add the sliced green peppers and onions to the skillet. Cook for about 3 minutes, until crisp-tender.
2. Add a 1/4 c. of cheese to each tortilla. Top each with chicken and bacon, and then lightly drizzle some ranch dressing over that.
3. Top each tortilla with the cooked peppers and onions. Then add the remaining cheese on top and fold in half.
4. Heat ˝ tbs EVOO in a large skillet and cook the tortilla halves one at a time over medium heat, about 4-5 minutes per side, until golden brown and cheese is melted.
5. Cut each quesadilla into wedges and serve with extra ranch or sour cream for dipping, if desired.
*Leftovers reheat great when warmed in a dry skillet for a few minutes.