Chicken and Vegetable Quesadillas Recipe

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Chicken and Vegetable Quesadillas
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Ingredients
18
Count
Nutrition
989
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. PREPARE THE CHICKEN:.
  2. Slice cooked, grilled chicken breasts into thin strips.
  3. In a glass bowl combine olive oil, lime juice, jalapeno, cilantro and salt.
  4. Add chicken strips, toss to coat thoroughly and cover with plastic wrap.
  5. Refrigerate for about 1 hour to marinade.
  6. TO MAKE SALSA:.
  7. Working with one Roma tomato at a time, hold over open gas flame with a long handled carving fork, turning constantly for about 1 to 2 minutes until skin blackens and peels away from tomato.
  8. Repeat with red bell pepper and poblano chile.
  9. If you haven’t got a gas cooktop, place Roma tomatoes on broiler tray directly under pre-heated broiler.
  10. Turn several times until skins are blackened and peeling.
  11. Repeat with red bell pepper and poblano chile.
  12. Peel, core, seed and dice tomatoes, red bell pepper and chile and stir together in a medium bowl with cilantro, scallions and 1 tablespoon olive oil.
  13. Season to taste with salt and freshly ground black pepper.
  14. TO ASSEMBLE QUESADILLAS:.
  15. With a slotted spoon remove chicken mixture from marinade and place in a clean bowl.
  16. Discard excess marinading liquid.
  17. Place one tortilla in base of lightly oiled, large, heavy skillet set over medium heat.
  18. Sprinkle about 1/4 cup Monterey Jack cheese over surface of tortilla.
  19. Top with about one fourth of salsa mixture and marinated chicken mixture. Top with another 1/4 cup cheese and another tortilla.
  20. With a flat metal spatula press down firmly on quesadilla in pan to help the cheese to melt and the filling to stick together.
  21. Cook for about 1 1/2 to 2 minutes.
  22. Carefully flip over entire quesadilla and cook other side, pressing down with spatula for about 1 1/2 to 2 minutes.
  23. The tortillas should be golden brown and cheese should be melted.
  24. Adjust heat under pan if tortilla is getting too brown.
  25. Remove from skillet; keep warm on baking sheet in a low oven.
  26. Repeat with remaining tortillas and filling to make 4 quesadillas.
  27. PRESENTATION:.
  28. Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for an entree, 1 or 2 wedges for an appetizer).
  29. Top each serving with a small dollop of sour cream and a sprig of cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 988.84 Kcal (4140 kJ)
Calories from fat 589.29 Kcal
% Daily Value*
Total Fat 65.48g 101%
Cholesterol 174.91mg 58%
Sodium 1616.9mg 67%
Potassium 719.99mg 15%
Total Carbs 42.27g 14%
Sugars 4.53g 18%
Dietary Fiber 3.07g 12%
Protein 58.46g 117%
Vitamin C 44.9mg 75%
Vitamin A 1.9mg 64%
Iron 14.5mg 81%
Calcium 928.9mg 93%
Amount Per 100 g
Calories 225.32 Kcal (943 kJ)
Calories from fat 134.28 Kcal
% Daily Value*
Total Fat 14.92g 101%
Cholesterol 39.85mg 58%
Sodium 368.43mg 67%
Potassium 164.06mg 15%
Total Carbs 9.63g 14%
Sugars 1.03g 18%
Dietary Fiber 0.7g 12%
Protein 13.32g 117%
Vitamin C 10.2mg 75%
Vitamin A 0.4mg 64%
Iron 3.3mg 81%
Calcium 211.7mg 93%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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