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Easy Chicken Quesadilla

Published May 7, 2016
1 minute read
Easy Chicken Quesadilla
Published May 7, 2016
1 minute read
In This Article

Quickly transform leftover chicken into cheesy quesadillas served with fresh homemade salsa. Our baked version is much easier to manage because the quesadilla cooks on both sides at the same time — no messy flipping needed!

Easy Chicken Quesadilla

Ingredients

  • 1 medium (120 grams) tomato, seeded and chopped
  • 1/4 cup (40 grams) chopped onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 cup (140 grams) cooked chicken breast, shredded or chopped
  • 1/2 cup (40 grams) shredded pepper jack cheese
  • 2 (8-inch) low carb whole-wheat tortillas

Directions

Preheat the oven to 425°F.

Combine tomato, onion, cilantro, lime juice, cumin and salt in a small bowl, and set aside.

Lightly coat one side of each tortilla with cooking spray. Place one tortilla, sprayed side down, on a baking sheet. Top with chicken and cheese. Top with remaining tortilla, sprayed side up.

Bake 10 minutes, or until golden brown. Cut into 4 wedges. Serve 2 wedges with 1/2 cup salsa.

Nutrition Information

Serves: 2 |  Serving Size: 2 wedges + 1/2 cup salsa

Per serving: Calories: 358; Total Fat: 15g; Saturated Fat: 7g; Monounsaturated Fat: 1g; Cholesterol: 85mg; Sodium: 616mg; Carbohydrate: 18g; Dietary Fiber: 11g; Sugar: 2g; Protein: 38g

Nutrition Bonus: Potassium: 327mg; Iron: 12%; Vitamin A: 2%; Vitamin C: 15%; Calcium: 27% 

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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