Chicken-Vegetable Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 large red bell peppers |
1 pound thin asparagus spears |
4 boneless, skinless chicken breasts |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
3 tablespoons lemon juice |
1/4 cup mayonnaise |
2 garlic cloves, pressed |
1/3 cup chopped fresh basil |
2 tablespoons chopped green onions |
8 (10-inch) flour tortillas |
1 (11-ounce) package goat cheese |
Directions:
1. Place bell peppers on an aluminum foil-lined baking sheet. Bake at 500° for 20 minutes or until peppers look blistered, turning once.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.
3. Coat asparagus with vegetable cooking spray; bake at 400° for 15 minutes.
4. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken in a large, lightly greased nonstick skillet over medium heat until browned. Add lemon juice, and cook 5 minutes or until chicken is done. Slice.
5. Stir together remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, mayonnaise, and next 3 ingredients. Spread mixture evenly on 4 tortillas. Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top with remaining 4 tortillas.
6. Cook quesadillas in a large, lightly greased nonstick skillet over medium-high heat 2 minutes on each side or until browned. Cut into wedges.
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