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Grilled chicken quesadillas

Use olive oil and whole-grain tortillas because monounsaturated fats and whole-grain foods are associated with lower heart disease risk. To make it healthier, use reduced-fat cheese.

Recipe

Grilled chicken quesadillas

INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 Vidalia onion, chopped (about 2 cups)
1 cup corn kernels (fresh or frozen)
2 garlic cloves, minced
2 boneless chicken breast halves, grilled
and cut into thin strips
1 teaspoon ground cumin
1 teaspoon chili powder
4 (8-inch) whole grain tortillas
1 cup reduced-fat Cheddar cheese
¼ cup chopped cilantro
Non-stick vegetable cooking spray

DIRECTIONS: Heat oil in a large skillet over medium heat. Sauté onions and corn 5 minutes. Add garlic cloves and cook 1 minute. Stir in chicken, cumin and chili powder. Remove from heat. Layer a quarter of the shredded cheese on half of each tortilla. Top with chicken mixture and cilantro, dividing evenly; fold over to enclose filling. Spray large skillet with cooking spray. Cook one or two quesadillas at a time on medium-high heat, 2–3 minutes on each side or until crisp and lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into thirds. Makes 4 servings

Nutritional Analysis per one quesadilla: 230 calories, 8 g total fat (3 g saturated fat), 26 g carbohydrate, 16 g protein, 4 g fiber, 231 mg sodium

Source: Kraft Foods

 


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Working as trusted partners, the physicians and employees of St. Anthony's Health System will deliver care distinguished by its demonstrated quality and personalized service. We will be visibly engaged in improving the health and well­ being of the communities we serve in South County and beyond. We will stand together, proud to set the standard for independent community health systems.