Chicken Quesadillas With Spinach Salad And Poppy S...

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ever have those skinny little Quesadillas? Well that was what prompted me to come up with this. No Skinny ones here. Leftover filling if any can be used up the next day. It gets rave reviews and recipe requests every time. Read more . It really is so good and the spinach salad really compliments it. To top that all off it is on the healthy side as well. WELL not counting the bruises from them plowing you down to get to the table.

Ingredients:

quesadillas

spinach tortilla

salsa tortilla

vegetable tortilla

plain tortilla

green pepper chopped medium pieces

red pepper chopped medium pieces

medium red onion chopped medium pieces

1 cup sliced mushrooms

2 cloves minced garlic

4 4oz chicken breasts cut in bite sized pieces

olive oil as needed

2cups salsa

4 oz grated low fat cheese (marble..cheddar..mozzerella..your choice)

1 tbsp fajita seasoning

fat free sour cream

can add a little hot sauce if you are a bunch of fire breathers

salad

baby spinach

2 cans or fresh mandarin orange segments

sliced button cap mushrooms

grated mozzarella cheese

toasted sliced almonds

poppy seed dressing

1 tbsp finely diced onion

2 tbsp sugar

1/4 tsp salt

1/4 tsp dry mustard

1/3 cup white cider vinegar

2/3 cup grape seed oil

2 tsp poppy seeds

Directions:

1. Spinach Salad
2. On each plate make a bed of fresh baby spinach and top with mushrooms, Mandarins toasted almonds and top all with grated cheese. Dressing can be added at time of the meal
3. Prepare Dressing:
4. Puree onion, sugar, salt and dry mustard in food processor. add vinegar continue processing adding oil in a slow stream until emulsified. Stir in seeds. Chill. This makes 1 cup
5. Quesadillas
6. In a large Saucepan Cook Chicken in little Olive Oil until no longer pink transfer to a bowl
7. Add little more oil to pan and sauté onion and minced garlic until soft
8. Add Peppers again cook until soft
9. Add mushrooms cook till soft
10. Add Chicken and Seasoning stir well
11. Add Salsa stir reduce heat to med low and simmer until thickened
12. Meanwhile prepare tortillas
13. Spray an oven broiler pan and set aside
14. Heat a large frying pan on medium high until hot no oil to pan
15. Place a tortilla in pan and toast each side… Tortilla will swell as heat hits the air pockets in the tortilla pierce these to keep it a bit flat at least and don’t let it burn. When it is lightly browned on each side remove from pan and fold in half slightly not pressing together but leaving it in a CEE shape like a giant Taco shell. Repeat this for the other tortillas. They should be a little flexable still but crispie as well.
16. Fill each tortilla with chicken mixture and place on broiler pan
17. top mixture with sour cream or it can be served on the side
18. Top tortilla with grated cheese and place under broiler until cheese melts watching so it doesn’t burn it only takes 1-2 minutes.
19. Place on same plate with spinach salad
20. Ring the Dinner Bell and stand back it you have made this before
21. Because they will mow you down to get to the table.

By RecipeOfHealth.com