Chicken Quesadillas

These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.Chicken Quesadillas

These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn’t finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.

These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.
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5 from 2 votes
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Chicken Quesadillas

10
Freestyle Points
387
Calories
Total Time: 45 mins
Yield: 4 servings
COURSE: Appetizer, Dinner, Lunch
CUISINE: Mexican
These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.

Ingredients

  • 16 oz skinless chicken breast, fat trimmed
  • cumin
  • oregano
  • garlic powder
  • salt and fresh pepper
  • cooking spray
  • 1/2 small onion, cut into strips
  • 1 bell pepper, red or green cut into strips
  • 1 clove garlic, minced
  • 1 tbsp oil
  • 1-1/3 cup part-skim Mexican blend shredded cheese
  • 1 cup avocado mango salsa
  • 8 low carb whole wheat flour tortillas, La Tortilla Factory

Instructions

  • Slice chicken breast in half so you have 4 cutlets.
  • Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
  • Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
  • Remove from heat and cut chicken into strips, set aside.
  • To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
  • Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
  • Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
  • Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
  • Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

Nutrition

Serving: 1quesadilla, Calories: 387kcal, Carbohydrates: 31.5g, Protein: 37.5g, Fat: 18.5g, Fiber: 16.5g
Freestyle Points: 10
Points: +7
Keywords: Kid Friendly