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Receta Chicken and Goat Cheese Quesadilla
by Scott Koeneman

Chicken and Goat Cheese Quesadilla

This dish is deep in flavor and texture. Topping it with a home-made pico de gallo, and served with some vegetarian refried beans made it a very satisfying. Cut it into triangles for an appetizer.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: Refried Beans, rice

Ingredientes

  • 2 teaspoons olive oil, divide
  • 6 low-fat, high-fiber tortillas
  • 6 ounces soft goat cheese
  • 12 ounces skinless chicken breast, cubed
  • 1/2 teaspoon chipotle powder
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, diced
  • 8 ounces mushrooms, sliced
  • 3 jalapeno peppers, seeds and stems removed, minced
  • 1/4 cup cilantro, chopped

Direcciones

  1. Heat 1 teaspoon oil in a skillet. Add chicken and chipotle powder and saute until cooked through. Remove and set aside.
  2. Heat second teaspoon in skillet and add red and yellow peppers, onion and mushrooms. Saute until tender. Remove and set aside.
  3. Spread one ounce of the cheese over each tortilla. Top half of each with chicken and vegetables. Sprinkle with jalapeno and cilantro. Fold each tortilla over.
  4. Spray a griddle or skillet with no-stick and heat over medium.Grill each side of tortillas until brown and slightly crisp.
  5. Top with fresh pico de gallo, salsa, and low-fat sour cream. Serve with refried beans or rice.