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Chicken Quesadillas
Quick, Easy and Low Fat!
1 tsp. vegetable oil
1 1/2 cups chopped green bell pepper
1 cup minced purple onion
2 tsp. cumin
2 cups cooked chicken breast
1 14.5 ounce can no salt added diced tomatoes, drained
1/4 cup minced fresh cilantro
1/4 tsp. salt
1/4 tsp. ground pepper
8 8 inch fat-free flour tortillas
3/4 cup shredded reduced-fat Monterey Jack cheese
butter flavored cooking spray
fresh cilantro sprigs, (optional)

 

Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion; cook 3 minutes, stirring often. Add cumin, and cook 1 minute, stirring often. Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper.

Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over turkey mixture on tortillas; fold tortillas in half. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 2 filled tortillas; cook 30 seconds on each side or until lightly browned. Set aside, and keep warm. Repeat procedure with remaining 6 tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.

4 WW points per serving.

NOTES : I make this recipe using the George Foreman grill. I simply grill the folded tortillas on the grill until the cheese is melted and they are lightly browned.

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Preparation Time: Serves: 8
Recipe Origin: United States
Submitted by:
Cheryl
Massachusetts
United States
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