Fruit salsa, such as mango, papaya or banana, is also nice with these quesadillas.
Makes 4 servings
|8||ounces boneless skinless chicken breast|
|Nonstick cooking spray|
|3||ounces soft goat cheese|
|4||green onions, thinly sliced|
|4||tablespoons canned diced green chilies|
|2||tablespoons chopped fresh cilantro|
|3/4||cup (3 ounces) shredded fat-free Monterey Jack cheese|
- Prepare Salsa.
- Cut chicken breast into very thin strips. Spray medium nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook without stirring 2 minutes or until golden. Turn chicken; cook 2 minutes more or until no longer pink in center. Remove chicken; keep warm. Wipe skillet clean.
- Place 2 cups water in medium bowl. Dip 1 tortilla at a time in water, then place in skillet. Cook 5 to 10 seconds on each side, until tortilla is limp. Place 4 warm tortillas in single layer on work surface; stack remaining 4 to use later.
- Crumble equal amount of goat cheese on each of 4 tortillas, spreading to within 1/2 inch of edge. Top with chicken, green onions, chilies, cilantro and Monterey Jack cheese. (Filling ingredients should be layered evenly, not mounded.) Place remaining tortillas over filling and gently press down.
- Preheat oven to 200°F. Spray same skillet lightly with cooking spray; heat over medium-high heat. Place 1 quesadilla in skillet; cook 1 minute on each side or until crisp. Remove and keep warm in oven. Repeat with remaining quesadillas. Cut each quesadilla into 4 or 6 wedges and place on plate. Spoon salsa in center.
|Serving Size:||1 quesadilla with about 1/4 cup salsa|
|Saturated Fat||4 g|
|Total Fat||7 g|
|Calories from Fat||23 %|
Check out more recipes for Mexican