Taco Bell Chicken Quesadillas (light Version)
Total Time: 18 mins
Preparation Time: 15 mins
Cook Time: 3 mins
Ingredients
- Servings: 4
- 2 tablespoons low-fat cream cheese
- 2 tablespoons low-fat sour cream or 1/4 cup low-fat mayonnaise
- 2 teaspoons minced canned jalapeno slices
- 2 teaspoons jalapeno juice, from canned jalapeno slices
- 3/4 teaspoon splenda granular
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 lb boneless skinless chicken breast
- 1 zucchini, sliced long thinly
- 1 onion, sliced
- 4 (8 inch) reduced-fat tortillas
- 1 cup light cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
Recipe
- 1 prepare creamy jalapeno sauce by combining all ingredients in a small bowl. cover and chill so that flavors develop. stir occasionally.
- 2 preheat your barbecue grill to medium heat spray grill with low cal cooking spray.
- 3 salt and pepper each side of each chicken breast and the vegetables.
- 4 grill for 3-5 minutes per side.lightly grill the vegetables until done. cut zucchini in smaller slices. when chicken is done, slice it very thin.
- 5 when you are ready to build your quesadillas, preheat a 12" skillet over medium low heat.
- 6 when the pan is hot, lay one tortilla in the pan. arrange about 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded cheese on half of the tortilla.
- 7 arrange about 1/4 cup of sliced chicken and fourth of the vegetables over the cheese.
- 8 spread about 1 tbls of jalapeno sauce over the tortilla on the half with no ingredients on it.
- 9 fold the sauce-covered half of the tortilla onto the ingredients on the other half and press down with a spatula.
- 10 cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted.
- 11 slice into 4 pieces and serve hot.
- 12 repeat with remaining ingredients.
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