Barbecued Chicken Quesadillas
Chicken quesadillas the whole family will love!
Barbecue chicken is layered with low-fat Monterey Jack cheese and baby spinach on a whole wheat tortilla in this quick and healthy quesadilla recipe.
When you only have 15 minutes to get dinner on the table, and you want to have a nice, home-cooked meal, think, "Quesadillas!" Quesadillas are one of the fastest and easiest dinners you can make. Even better: There are endless variations and kids love quesadillas.
In this chicken quesadilla recipe, you can turn last night's barbecued chicken into a whole new meal. If you don't have leftover barbecue chicken, just take rotisserie chicken breast, shred it, and toss it with a little homemade or store-bought barbecue sauce.
Feel free to use low-fat cheddar cheese, if your family prefers it. And if you like it spicy foods, go with a Jalapeno Monterey Jack. Mmmmmm.
Serve these barbecued chicken quesadillas with mini steak fajita appetizers, jicama salad and strawberry fruit pizza or low fat lemon bars for dessert.
Barbecued Chicken Quesadillas
- 1 Tbsp. olive oil
- 4 10-inch whole wheat flour tortillas
- 1 cup loosely-packed baby spinach leaves, washed and dried thoroughly
- 2 cups shredded barbecue chicken breast (or 2 cups shredded rotisserie chicken breast mixed with 1 Tbsp. barbecue sauce)
- 1 cup low-fat Monterey Jack cheese
Heat olive oil in a 12-inch non-stick frying pan over medium heat. Meanwhile, lay tortillas out on a cutting board or flat work surface next to your stove. Top half of each tortilla with a a few spinach leaves. Place a half cup of the shredded chicken on top of the spinach, then a quarter-cup of Monterey Jack cheese on top of that.
Move one tortilla at a time to the frying pan, placing in the pan flat. Allow the quesadilla to sizzle about 30 seconds. Then, using tongs, fold the un-topped half of the quesadilla over the half that has all the toppings. Cook one to three minutes until lightly browned on the bottom. Watch carefully! Using tongs, flip the quesadilla over to brown on the other side, another one to three minutes.
Move the quesadillas to a plate, and cook the remaining quesadillas the same way. Cut each quesadilla in three pieces. Serve with avocado salsa, guacamole with tomatillos and 7-Layer Mexican Dip.
Serves 4.
Per serving: 316 calories, 10 g fat (2 g saturated fat), 65 mg cholesterol, 21 g carbohydrate, 8 g fiber, 33 g protein, 16% Vitamin A, 4% Vitamin C, 14% calcium, 6% iron
You may also like these healthy recipes:
- Zesty Guacamole Salsa
- Three Layer Mexican Dip
- Homemade Tortilla Chip Recipe
- Hot Dog Quesadillas
- Black Bean Dip
- Juicy Southwestern Burgers
