These are a really tasty alternative to the fat-laden Mexican restaurant variety.
You need:
2 lb boneless
skinless chicken
6 reduced fat or lo-carb whole grain burrito size flour tortillas
1 lg green bell pepper
1 lg red bell pepper
1/2 lg yellow onion
1 tsp Ancho Chile Powder
1 tsp Mild Red Chile Powder
1 tsp Cumin
1/4 tsp leaf Oregano
1 tsp granulated garlic powder
(edit 1/27/06: The amount of spices is probably too much for 1 recipe & most taste buds. Mix it and store the unused portion in an empty spice bottle.)
fat free shredded
cheddar cheese
fat free shredded mozarella cheese, reduced fat Monterey Jack cheese, or crumbled Queso Fresca
Garnish:
fat free sour cream
fresh guacamole made from only mashed ripe avocados.
salsa, mild, hot or fiery death--your choice
chopped fresh Cilantro (optional)
Start by combining the spices and liberally sprinkling over the chicken (you will probably not use all of it), toss to coat evenly. If using frozen chicken strips, spray lightly with olive oil spray before sprinkling with the spices. Grill the chicken until done. Dice the chicken into rough 1/2" cubes. Set aside and hold warm.
Dice the bell peppers and onion into a rough 1/2" dice. Heat a saute' pan coated with olive oil spray until very hot and just starting to smoke. Add the peppers and onion to the pan and saute' until the onion is translucent and everything is browning nicely around the edges. Remove to a bowl and hold warm.
To build the quesadillas:
Preheat a flat non-stick griddle over a low flame. lightly spray one side of two tortillas with olive oil spray. Lay the sprayed side down on the warm griddle. Quickly cover 1/2 of each tortilla with a layer of shredded cheddar. Next build a layer of the grilled veggies, then a layer of chicken. Remember to keep one half of the tortilla clear. Top the chicken with a layer of the white cheese. Fold the uncovered half of the tortilla shell over the toppings and lightly press down. You should now have two half moon shaped Quesadillas.
Turn the heat up on the griddle to a medium flame and cook until the bottom of the Quesadillas are lightly browned. Flip the Quesadillas with a spatula and brown the top side. Transfer The quesadillas to a cutting board and turn the flame under the griddle back to low in preparation for the next batch. If you prefer to cook all six Quesadillas to serve all at once, transfer the first two to a cookie sheet before cutting, cover with foil and hold warm in a 170 deg oven. Repeat the procedure for the remaining Quesadillas.
To serve:
Cut each Quesadilla into four wedges. Place each cut Quesadilla on a plate. Garnish with salsa, sour cream & guacamole. Sprinkle a little chopped Cilantro on top if you prefer. This recipe should make six Quesadillas.
Want an awesome variation? Replace the raw chicken with an equal amount of 25-30 count raw, peeled & deveined tail-off shrimp! season and cook exactly the same.
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