Jump to Recipe Print Recipe
Print Recipe

Chicken Quesadillas

Author: Christopher Kosovich

Ingredients

  • 16 oz skinless chicken breast fat trimmed
  • cumin
  • oregano
  • garlic powder
  • salt and fresh pepper
  • cooking spray
  • 1/2 small onion cut into strips
  • 1 bell pepper red or green cut into strips
  • 1 clove garlic minced
  • 1 tbsp oil
  • 1-1/3 cup Weight Watchers Mexican blend shredded cheese
  • 1 cup avocado-mango salsa
  • 8 flour tortillas

Instructions

  • Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
  • Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside.
  • To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
  • Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
  • Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown.
  • Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
  • Cook another minute and remove with a spatula.
  • Cut into wedges and serve with sour cream if you wish.