22 February 2012

Chicken Quesadillas

This is only my second time making chicken quesadillas and it's the first time I've liked them! It was a low fat recipe but not all my ingredients were low fat, so it was sorta low fat LOL. But this recipe is big on flavor.
My hubby couldn't stop gushing about how great it smelled and I was only cooking the onions, peppers and garlic. He loves garlic! We did take an extra step and grill our chicken on the BBQ but as the original recipe says, you can just cook the chicken in your skillet as well. We are year round BBQ people. We just love it! When I have this recipe on my menu again, I will be sure to pre-cook the chicken with something else on the BBQ so that I have it at the ready come meal time.

Chicken Quesadillas
original source: www.skinnytaste.com

2 large boneless skinless chicken breasts
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion, cut into strips
1 bell pepper (red or green or both), cut into strips (I actually used 2 peppers)
1 clove garlic, minced
1 tbsp oil
1 1/3 cup cheese, shredded (I used a combo of light old cheddar and light mozzarella)
1 cup salsa or pico de gallo
8 flour tortillas

   Slice the chicken breast in half so that you have 4 cutlets. Season the chicken generously on both sides with salt, pepper, cumin, oregano and garlic powder. It may be easier to mix an amount of each in a bowl and then sprinkle on your chicken.
   If using a skillet, lightly spray your pan with cooking spray on medium heat and cook on both sides. If using a grill, cook on both sides as well. Remove from heat, cut chicken in slices and set aside.
   Add 1 tbsp of oil to the skillet and cook the onions and peppers; season with salt and pepper. Cook for about 2 minutes,  then add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. Set aside once cooked.
   Heat skillet on medium heat and lightly spray with oil. Add a tortilla, top with cheese, chicken, onions, peppers, and salsa or pico de gallo. Top with another tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla while in the skillet and flip it over so that your quesadilla is now on your plate. Gently slide it back into the skillet with the golden side up, allowing the other side to become golden brown, approx 1-2 minutes. Slide it onto a plate and cut into wedges and serve with sour cream and additional salsa if you like.

Happy cooking!


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