Grilled chicken and vegetable quesadillas.
As much as we like to eat grilled chicken, there are just so many ways to season it, or baste it with BBQ sauce, so when I come across a different way to fix it that is quick, tasty and healthy, I’m willing to try it out. Such is the case with this recipe. Chicken wrapped up in a package that you eat with your hands is fun to eat.
While your grill is preheating you season the chicken with a rub-on spice mixture, and slice up the onions and peppers. Cook everything all together on the grill, then wrap it in a flour tortilla with some cheese, and toast it till the cheese melts. Now, with dinner in hand, grab something cold to drink along with it, and enjoy your meal on the deck or patio. Pretty simple, yes? And diet friendly besides. A serving is one filled flour tortilla. Calories: 310, Fat: 13 g., Carbs: 20.4 g. You could even add a tomato and avocado salad and still keep the calories under 500 for a whole meal.
GRILLED CHICKEN AND VEGETABLE QUESADILLAS
Season the chicken with a rub made from these herbs and spices.
- 1 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 ( 6-oz.) skinless, boneless chicken breast halves
- 1 onion, cut into 1/2-inch thick slices
- 1 orange or yellow bell pepper, cut into 1/2-inch thick wedges
- cooking spray
- 3 oz. Monterey Jack cheese, shredded – about 3/4 cup
- 4 (6-inch) flour tortillas
- 1/4 cup reduced fat sour cream
1. Preheat grill to medium-high heat.
2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub this mixture evenly over chicken; let stand 10 minutes.
Coat the chicken pieces well with the rub mixture.
3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray.
Prepare the vegetables for the grill.
Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes, thinly slice chicken.
Chicken and vegetables all cooked.
4. Sprinkle about 3 Tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
Sprinkle grated cheese on half of each tortilla.
Divide the chicken and vegetables between the flour tortillas.
5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas.
Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.
Cut each quesadilla into 2-3 wedges, serve with sour cream.
Cut the quesadillas in wedges to serve.
In my photos you may have noticed that I had 3 large pieces of chicken that I cooked this way. The next day I used the extra chicken for a chicken caesar salad for our lunches. Mr. D. said he got looks of envy from office co-workers. But it is nice treat when you have a great lunch made from last evening’s dinner and you really appreciate your efforts to plan for extra.
SOURCE: Cooking Light