Chicken and Goat Cheese Quesadilla |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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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