See Also: Chicken Quesadillas(recipes)
Grilled Chicken Quesadillas(recipes)
Quick Chicken Quesadillas(recipes)
Turkey Ham Quesadillas(recipes)
Taco Quesadillas(recipes)
Mexican cheese quesadillas(recipes)
Spicy Vegetable Quesadillas(recipes)
Apple-Cinnamon Quesadillas(recipes)
Broccoli-Cheese Quesadillas(recipes)
Cheese and Bean Quesadillas(recipes)

Chicken Quesadillas (recipes)




Yield: Makes 4 servings

Fruit salsa, such as mango, papaya or banana, is also nice with these quesadillas.





Ingredients:



Salsa (recipe follows)

8ounces boneless skinless chicken breast

Nonstick cooking spray

8corn tortillas

3ounces soft goat cheese

4green onions, thinly sliced

4tablespoons canned diced green chilies

2tablespoons chopped fresh cilantro

3/4cup (3 ounces) shredded fat-free Monterey Jack cheese









Preparation:





1.Prepare Salsa.2.Cut chicken breast into very thin strips. Spray medium nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook without stirring 2 minutes or until golden. Turn chicken; cook 2 minutes more or until no longer pink in center. Remove chicken; keep warm. Wipe skillet clean.3.Place 2 cups water in medium bowl. Dip 1 tortilla at a time in water, then place in skillet. Cook 5 to 10 seconds on each side, until tortilla is limp. Place 4 warm tortillas in single layer on work surface; stack remaining 4 to use later.4.Crumble equal amount of goat cheese on each of 4 tortillas, spreading to within 1/2 inch of edge. Top with chicken, green onions, chilies, cilantro and Monterey Jack cheese. (Filling ingredients should be layered evenly, not mounded.) Place remaining tortillas over filling and gently press down.5.Preheat oven to 200°F. Spray same skillet lightly with cooking spray; heat over medium-high heat. Place 1 quesadilla in skillet; cook 1 minute on each side or until crisp. Remove and keep warm in oven. Repeat with remaining quesadillas. Cut each quesadilla into 4 or 6 wedges and place on plate. Spoon salsa in center.









Nutritional Information:







Serving Size: 1 quesadilla with about 1/4 cup salsa







Sodium

432 mg







Protein

26 g







Fiber

2 g







Carbohydrate

29 g







Cholesterol

44 mg







Saturated Fat

4 g







Total Fat

7 g







Calories from Fat

23 %







Calories

290









Dietary Exchange:







Vegetable

1







Starch

1-1/2







Meat

3







Salsa

Yield: Makes 1-1/3 cups



Ingredients:



2medium tomatoes, diced

2green onions, minced

3tablespoons chopped fresh cilantro

2tablespoons lime juice

1jalapeño pepper,* stemmed, seeded and minced









Preparation:





1.Combine all ingredients in medium bowl.