Thursday, March 02, 2006

Spicy Chicken Quesadilas

Another Cooking Light recipe! This was really simple to put together and was done in about 15 minutes. It was very tasty. We used soy chicken strips (naturally) in place of the chicken. If you want to use real chicken, use the pre-cooked Tyson's chicken strips or maybe a rotisserie chicken. My only complaint is that the serving size wasn't substantial (I halved the recipe for 2 servings), but I think if I had served some sort of side dish (salad, fruit, anything) it would have been fine. I just didn't have anything to serve along with it. But I will definitely make these again!

Spicy Chicken Quesadillas
1/4 cup thinly sliced green onions (about 2)
2 tablespoons chopped cilantro
1 tablespoon chopped pickled jalapeƱo peppers
1 cup chopped cooked chicken (about 8 ounces), divided
4 (8-inch) flour tortillas
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
Cooking spray
3/4 cup salsa

Combine first 3 ingredients in a small bowl; stir until blended.

Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and 1 tablespoon onion mixture; fold in half. Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.

Makes 4 servings

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