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

Fresh herbs and pickled jalapenos brighten up these simple yet spicy chicken quesadillas. Serve with a tossed green salad and a side of black beans to round out the meal.

Allison Fishman
Recipe by Cooking Light March 2006

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 quesadilla and 3 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl; stir until blended.

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  • Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and 1 tablespoon onion mixture; fold in half. Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.

Nutrition Facts

328 calories; calories from fat 30%; fat 10.9g; saturated fat 4.8g; mono fat 4.1g; poly fat 1.5g; protein 27.9g; carbohydrates 29.4g; fiber 2.1g; cholesterol 65mg; iron 2.5mg; sodium 786mg; calcium 248mg.
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