Single Serving Chicken Quesadilla
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 185.8
- Total Fat: 6.5 g
- Cholesterol: 37.4 mg
- Sodium: 907.1 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.2 g
- Protein: 15.0 g
View full nutritional breakdown of Single Serving Chicken Quesadilla calories by ingredient
Introduction
EASY and yummy chicken quesadillas that will satisfy that savory craving, without spilling over the calorie counter. EASY and yummy chicken quesadillas that will satisfy that savory craving, without spilling over the calorie counter.Number of Servings: 2
Ingredients
-
1 boneless, skinless chicken breast
4tsp Old El Paso Taco Seasoning
Scallions, 2 Tbsp finely chopped
2 Whole Wheat Tortillas
Mexican Style Taco Cheese, 1/2 cup
2 Tbsp fat free sour cream (optional)
Directions
Cut chicken (boneless, skinless breast) into 1/4" slices. Sprinkle both sides with taco seasoning (I use up to 4tsp for flavoring, but you're welcome to use more). Be sure to evenly coat chicken strips with seasoning. Heat medium skillet with 1-2 Tbsp of olive oil, cook chicken thoroughly (about 7 minutes depending on how thick you cut the chicken). Set aside.
Finely chop scallions (green onions). Set aside.
In medium skillet, lightly sprayed with non-stick cooking spray, place 1 wheat tortilla. Keep heat med-low. Sprinkle 1/4 cup of shredded cheese evenly across the tortilla. Next, layer chicken strips evenly on ONE HALF of the tortilla. Next sprinkle 1.5 tbsps of scallions and remaining cheese on top of the chicken strips. When cheese has started to melt, use a spatula to fold over the cheese covered half of the tortilla. Wait 2-3 minutes, and flip quesadilla.
Slide onto plate and cut into four triangles. Top with 1-2 tbsp of sour cream (optional) and sprinkle with remaining scallions.
Yields 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user DAZYCHK86.
Finely chop scallions (green onions). Set aside.
In medium skillet, lightly sprayed with non-stick cooking spray, place 1 wheat tortilla. Keep heat med-low. Sprinkle 1/4 cup of shredded cheese evenly across the tortilla. Next, layer chicken strips evenly on ONE HALF of the tortilla. Next sprinkle 1.5 tbsps of scallions and remaining cheese on top of the chicken strips. When cheese has started to melt, use a spatula to fold over the cheese covered half of the tortilla. Wait 2-3 minutes, and flip quesadilla.
Slide onto plate and cut into four triangles. Top with 1-2 tbsp of sour cream (optional) and sprinkle with remaining scallions.
Yields 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user DAZYCHK86.