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Wednesday, September 12, 2012

Recipe - Healthy Chicken Quesadillas

Don't ask me why, but I was seriously craving Taco Bell the other night. I rarely ate Taco Bell even when I wasn't dieting, so I'm not sure why I had a taste for it. Rather than eat the Taco Bell, which is quite bad for us to say the least, I decided to make healthy Chicken Quesadillas.When I use to eat Taco Bell, the only thing that I'd eat would be the Chicken Quesadilla.  They turned out wonderfully and are very quick to make. This is something to cook when you really DON'T feel like cooking or having lots of clean up. You will find the recipe below, courtesy of skinnytaste.com, but I changed a few things to make it healthier, cheaper, and quicker! Enjoy!



 

Ingredients:

  • 16 oz thin sliced, skinless chicken breast, fat trimmed
  • Salt and fresh pepper
  • Cooking spray (I used olive oil cooking spray).
  • 1/2 small onion, cut into strips
  • 1 bell pepper (red or green) cut into strips
  • 1 clove garlic, minced
  • 1-1/3 cup Weight Watchers Mexican blend shredded cheese
  • 8 low-carb flour tortillass (Mission Brand)
*Note: If there is a Kroger in your area, you can buy the pepper and onion trio frozen. The frozen bag of vegetables is just $1.00 at Kroger!

Directions:

Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt and pepper. Lightly spray a skillet on medium heat with cooking spray or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into thin strips, set aside. To the skillet, add cooking spray and cook onions and peppers, season with salt and pepper. Cook about 2 minutes, continue cooking until vegetables are soft being careful not to burn them. When cooked, set aside.

Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, and peppers. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.




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