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Ingredientes
- 2 lrg red bell peppers
- 1 lb thin asparagus spears
- 4 x boneless skinless chicken breasts
- 1/2 tsp salt divided
- 1/2 tsp freshly-grnd black pepper divided
- 3 Tbsp. lemon juice
- 1/4 c. mayonnaise
- 2 x garlic cloves pressed
- 1/3 c. minced fresh basil
- 2 Tbsp. minced green onions
- 8 x flour tortillas - (10" dia)
- 1 pkt goat cheese - (11 ounce)
Direcciones
- Place bell peppers on an aluminum foil-lined baking sheet. Bake at 500 degrees for 20 min or possibly till peppers look blistered, turning once.
- Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 min to loosen skins. Peel peppers; remove and throw away seeds. Slice peppers.
- Coat asparagus with vegetable cooking spray; bake at 400 degrees for 15 min.
- Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Cook chicken in a large, lightly greased nonstick skillet over medium heat till browned. Add in lemon juice, and cook 5 min or possibly till chicken is done. Slice.
- Stir together remaining 1/4 tsp. salt and 1/4 tsp. pepper, mayonnaise, and next 3 ingredients. Spread mix proportionately on 4 tortillas. Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top with remaining 4 tortillas.
- Cook quesadillas in a large, lightly greased nonstick skillet over medium-high heat 2 min on each side or possibly till browned. Cut into wedges.
- This recipe yields 4 servings or possibly 8 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 110 | 58% |
| Total Fat 12.48g | 16% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 398mg | 17% |
| Potassium 409mg | 12% |
| Total Carbs 7.66g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.34g | 3% |
| Protein 12.78g | 20% |
