Spicy Chicken Quesadillas with Cranberry-Mango Salsa

Yield:

6 servings (serving size: 2 wedges and 1/4 cup salsa)

Recipe from

Nutritional Information

Calories 342
Caloriesfromfat 24 %
Fat 9.1 g
Satfat 2.3 g
Monofat 3.8 g
Polyfat 2.3 g
Protein 18.1 g
Carbohydrate 47.9 g
Fiber 3.8 g
Cholesterol 30 mg
Iron 3 mg
Sodium 663 mg
Calcium 183 mg

Ingredients

2 teaspoons olive oil
2 cups sliced mushrooms
1 cup chopped green bell pepper
1/2 cup chopped red onion
2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts) or cooked turkey breast
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
8 (8-inch) flour tortillas
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Cooking spray

Preparation

Heat the olive oil in a large nonstick skillet over medium-high heat until hot. Add the sliced mushrooms, chopped bell pepper, and onion, and saute 4 minutes or until the mushrooms are tender. Add the chopped chicken, chili powder, and ground cumin, and saute 2 minutes or until thoroughly heated. Spread about 1/2 cup chicken mixture over each of 4 tortillas, and top each with 2 tablespoons cheddar cheese and remaining tortillas. Coat skillet with cooking spray, and place over medium heat until hot. Add 1 tortilla to skillet, and cook for 3 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Repeat the procedure with the remain-ing quesadillas. Cut each quesadilla into 3 wedges. Serve with Cranberry-Mango Salsa.

Note:

December 1998