Chicken and Goat Cheese Quesadilla

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

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 33%
  • Fat: 9.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 17.4g
  • Carbohydrate: 22.9g
  • Fiber: 2.4g
  • Cholesterol: 37mg
  • Iron: 0.9mg
  • Sodium: 666mg
  • Calcium: 54mg

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

  1. 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.
  2. Preheat grill.
  3. 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.
  4. Preheat oven to 400°.
  5. 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.
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