Chicken and Goat Cheese Quesadilla

Chicken and Goat Cheese Quesadilla Recipe
Randy Mayor
Wanda Barras created this layered, baked quesadilla to showcase Belle Ècorce's goat cheese. Serve with your favorite jarred salsa and a tossed green salad.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 33 %
Fat 9.2 g
Satfat 4.1 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 17.4 g
Carbohydrate 22.9 g
Fiber 2.4 g
Cholesterol 37 mg
Iron 0.9 mg
Sodium 666 mg
Calcium 54 mg

Ingredients

1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons extravirgin olive oil
2 jalapeño peppers, sliced
1 (6-ounce) skinless, boneless chicken breast half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium onion, cut into 1/4-inch slices
Cooking spray
3 (8-inch) fat-free flour tortillas
6 tablespoons (3 ounces) crumbled soft goat cheese
1 tablespoon chopped fresh cilantro
4 teaspoons fat-free sour cream
Cilantro sprigs (optional)
Lime wedges (optional)

Preparation

Combine first 5 ingredients in a blender or food processor; process until smooth. Place chicken in a zip-top plastic bag. Add broth mixture. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

Preheat grill.

Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken and onion on grill rack coated with cooking spray. Grill onion 3 minutes on each side or until onions are browned. Grill chicken 6 minutes on each side or until done. Cool 5 minutes. Cut chicken into very thin slices.

Preheat oven to 400°.

Place 1 tortilla on a baking sheet coated with cooking spray. Sprinkle with 3 tablespoons cheese, half of chicken, half of onion, and 1 1/2 teaspoons cilantro. Top with 1 tortilla. Sprinkle with remaining 3 tablespoons cheese, chicken, onion, and 1 1/2 teaspoons cilantro. Top with remaining tortilla. Coat tortilla with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Let stand 5 minutes. Cut into 4 wedges. Top each serving with 1 teaspoon sour cream. Garnish with cilantro sprigs and serve with lime wedges, if desired.