Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Wanda Barras
Recipe by Cooking Light August 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

248 calories; calories from fat 33%; fat 9.2g; saturated fat 4.1g; mono fat 3.3g; poly fat 0.8g; protein 17.4g; carbohydrates 22.9g; fiber 2.4g; cholesterol 37mg; iron 0.9mg; sodium 666mg; calcium 54mg.
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