Friday, March 26, 2010

Chicken & Cheese Quesadillas

  • 8 oz chicken tenderloins
  • 6 small corn tortillas
  • 1 tbsp cilantro
  • 1/4 tsp chili powder
  • 1 tbsp minced onion
  • 1/4 teaspoon ground cumin
  • 1/2 cup fat free shredded cheddar cheese (2 ounces)
  • 1/2 small can chopped green chiles, drained
  • Salt, to taste
  • Salsa (any variety), sour cream, guacamole, if desired
  1. Boil the chicken for 10 minutes until cooked through. Cool and flake with a fork.
  2. Heat a griddle to 350 (or you can use a skillet).
  3. Add remaining ingredients (minus the tortillas and the garnishes) to the bowl and stir.
  4. Place 3 tortillas on the hot griddle. Scoop 1/3 of the chicken mixture on each tortilla and cover with remaining 3 tortillas.
  5. Cook a few minutes on each side until heated through and cheese is melted.
  6. Cut into wedges or halves and garnish with salsa, sour cream and/or guacamole.
Makes 3 servings

Nutrition
(W/o extras)
Calories 189
Fat .5g
Cholesterol 38mg
Sodium 552mg
Potassium 124mg
Carbs 22g
Fiber 2g
Sugars 1g
Protein 25g

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