Grilled Chicken Quesadilla
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 174.2
- Total Fat: 5.7 g
- Cholesterol: 16.8 mg
- Sodium: 444.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.9 g
- Protein: 10.7 g
View full nutritional breakdown of Grilled Chicken Quesadilla calories by ingredient
Number of Servings: 8
Ingredients
-
8 ounces chicken strips
4 slices red onion, 1/4 inch thick
4 slices eggplant 1/4 inch thick
8 whole wheat tortillas
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, lowfat, shredded
1/4 cup water
1 tablespoons fresh cilantro, chopped
1 jalapeno, sliced
1 tablespoon lime juice, fresh
1 tablespoon olive oil
1 tablespoon Plain lowfat yogurt or sour cream
1 dash salt or to taste
1 dash black pepper or to taste
Directions
Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and oilve oil in blender. Blend until smooth. Season to taste with salt and pepper. Place chicken in shallow baking dish. Pour marinade over, coating completely. Cover and refrigerate for 4 hours.
Preheat Grill. Remove chicken from marinade and grill until cooked through, about 6 minutes. Brush onion and egg plant with oil, sprinkle with a little salt and pepper and grill for about 4 minutes, turning occasionally. Wrap tortillas in foil and place on the top rack of the grill while you cook the other ingredients.
Remove everything from the grill. Mix cheeses together in a bowl. Place about 1/4 cup of cheese on half the tortillas. Top with chicken, one slice of onion and one slice of eggplant. Top with another tortilla to make something like a sandwich. Place on grill and cook over low heat until cheese is melted and the torillas are a nice golden brown. Cut Grilled chicken Quesadillas into quarters and serve with yogurt or sour cream.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JULIETTECAKE.
Preheat Grill. Remove chicken from marinade and grill until cooked through, about 6 minutes. Brush onion and egg plant with oil, sprinkle with a little salt and pepper and grill for about 4 minutes, turning occasionally. Wrap tortillas in foil and place on the top rack of the grill while you cook the other ingredients.
Remove everything from the grill. Mix cheeses together in a bowl. Place about 1/4 cup of cheese on half the tortillas. Top with chicken, one slice of onion and one slice of eggplant. Top with another tortilla to make something like a sandwich. Place on grill and cook over low heat until cheese is melted and the torillas are a nice golden brown. Cut Grilled chicken Quesadillas into quarters and serve with yogurt or sour cream.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JULIETTECAKE.