Spicy Chicken Quesadillas with Cranberry-Mango Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
cranberry-mango salsa |
Directions:
1. 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.
|
|