~From Eat Well, Lose Weigh
- 8 (7-inch) whole wheat tortillas
- 12 oz. boneless, skinless chicken breast, cut into thin strips
- 2 small red or green sweet peppers, seeded and chopped
- 2 cloves garlic, minced
- 1/4 c. thinly sliced green onions
- 1 canned chipotle chili pepper in adobo sauce, drained and finely chopped
- 2 T. lime juice
- 3 oz. reduced fat, shredded Monterey Jack cheese (~3/4 c.)
- 1/4 c. light dairy sour cream (optional)
- 1 t. finely chopped canned chipotle chili (optional)
- 4 c. shredded lettuce (we don't use quite this much)
- Coat an unheated large skillet (cast iron or nonstick) with cooking spray. Preheat skillet over medium-high heat. Add chicken, sweet pepper, and garlic to hot skillet. Cook for 4-6 minutes or until chicken is no longer pink, stirring occasionally. Remove from heat; stir in green onion, 1 chipotle pepper, and lime juice.
- Divide chicken and pepper mixture evenly among tortillas, placing the mixture on one half of each tortilla. Sprinkle filling with cheese and fold tortillas over filling; press down lightly.
- Heat a griddle or skillet over medium-high heat; reduce heat to medium. Cook quesadillas for 2-3 minutes or until tortilla is lightly browned, turning once halfway through cooking. Keep quesadillas warm in the oven while cooking remaining quesadillas.
- If desired, stir together sour cream and 1 teaspoon chipotle pepper in small bowl. Cut each quesadilla into 3 wedges. Serve with lettuce and, if desired, sour cream mixture, salsa, and/or lime wedges.
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