Tore's Piled-High Quesadilla |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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In an attempt to make something delicious, healthy, and filling, as well as use up the leftovers from a roasted chicken, I ended up with this quesadilla recipe that my husband and I both just adore! This recipe makes one quesadilla, but can easily be modified to make more! Ingredients:
about 1 chicken breast, cooked and shredded |
1 -2 tablespoon nonfat sour cream |
3/4 cup chopped mushroom |
3/4 cup chopped tomato |
1/2 cup chopped onion |
2/3 cup low-fat cheddar cheese, shredded |
1/2 cup green bell pepper, chopped |
1/2 cup red bell pepper, chopped |
1/3 cup salsa |
2 large whole wheat tortillas |
Directions:
1. Spread out one tortilla and cover to the edges with chicken.
2. Layer each of the veggies on top of the chicken, ending with the tomato (to avoid the juices seeping down and making the tortilla moist).
3. Spread cheese on top of the filling.
4. Take the second tortilla and spread with sour cream. Place, sour cream side down, on top of the quesadilla.
5. Place in the oven at 375 degrees for about 5 minutes or until tortillas start to brown. Alternatively, fry both sides in a frying pan with a small amount of canola oil.
6. Cut in quarters and enjoy with salsa!
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