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Ingredientes
- 1 x tomato finely diced
- 1/2 x yellow onion finely diced
- 1 x lime juiced
- 1 Tbsp. fresh cilantro finely minced
- 1/2 x jalapeno pepper finely diced
- Â Â salt and pepper to taste
- 4 x flour tortillas (12 inch)
- 4 ounce skinless boneless chicken breast julienned
- 1/2 x yellow onion julienned
- 1 x green bell pepper julienned
- 2 Tbsp. pico de gallo (see directions)
- 2 x cloves garlic chopped
- 2 ounce Monterey Jack cheese shredded
- 1/2 Tbsp. extra virgin olive oil
- Â Â salt and pepper to taste
- Â Â lowfat sour cream for garnish
- Â Â pico de gallo for garnish
Direcciones
- 1 To Make Pico De Gallo: Combine the tomato, onion, fresh lime juice, fresh cilantro, fresh jalapeno and salt and pepper to taste. Mix all together.
- 2 In a large skillet (cast iron if possible), heat 1/4 Tbsp. of the extra virgin olive oil. Add in the chicken breast meat and saute/fry till cooked through and juices run clear. Remove chicken from skillet and set aside.
- 3 Put the remaining 1/4 Tbsp. of extra virgin olive oil in the warm skillet and saute/fry the onion till tender. Add in the green bell pepper and saute/fry till tender. Add in the chopped garlic and saute/fry till the aroma is strong; add in the pico de gallo and the previously sauteed chicken breast meat. Stir all together. Set this mix aside; keep hot.
- 4 Clean the skillet; heat one flour tortilla in it. Spread 1/2 of the shredded cheese on the tortilla and add in the chicken mix. Add in the remaining cheese and top with the remaining tortilla. Flip and grill on the opposite side. Make sure both sides are equally grilled. Remove quesadilla from skillet and cut into quarters. Serve with lowfat sour cream and pico de gallo, if you like.
- Description: "Flour tortillas filled with chicken breast, onions, peppers, pico do gallo and Monterey jack cheese. Buen Proveco!"
- NOTES : Kristin notes: Use nonfat lowfat sour cream, nonfat flour tortillas, and reduced fat cheese to make this more heart healthy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 2 servings | |
| Calories 236 | |
| Calories from Fat 114 | 48% |
| Total Fat 12.73g | 16% |
| Saturated Fat 6.07g | 24% |
| Trans Fat 0.01g | |
| Cholesterol 47mg | 16% |
| Sodium 296mg | 12% |
| Potassium 480mg | 14% |
| Total Carbs 14.89g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 7.2g | 5% |
| Protein 17.32g | 28% |
