Loaded chicken quesadilla

Name: Loaded chicken quesadilla
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 8 oz raw chicken breast; 1/2 c chopped red pepper; 1/4 c chopped yellow onion 1/4 c chopped jalapeno; 3/4 c black beans rinsed and drained 1/2 c frozen sweet corn; 1c chopped baby kale 1 tbsp taco seasoning; 2 (70g) whole grain tortillas; 1/2 c shredded mozzarella cheese; 100g avocado; Cilantro-Lime Crema: 1/4 cup nonfat, plain Greek yogurt; 2 Tbs. green enchilada sauce 2 Tbs. olive oil mayo; 1/4 cup chopped cilantro 1/2 of a lime, juice and zest

1 step

Prep:10minCook:5min

Makes 4 servings 350 calories / 13F/33C / 26P / per serving

Updated at: Thu, 17 Aug 2023 11:34:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories436.6 kcal (22%)

Total Fat15.3 g (22%)

Carbs52.6 g (20%)

Sugars4.9 g (5%)

Protein26 g (52%)

Sodium570.6 mg (29%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ozchicken breast

½ cred pepper

¼ cjalapeno

¾ cblack beans

½ cfrozen sweet corn

1 cbaby kale

chopped

1 Tbsptaco seasoning

2 x 70gwhole grain tortillas

½ cshredded mozzarella cheese

100gavocado

Cilantro lime dressing

¼ cupnonfat plain Greek yogurt

Crema

2 Tbsgreen enchilada sauce

2 Tbsolive oil mayo

¼ cupcilantro

chopped

0.5lime

juice and zest

Instructions

Step 1

Directions: 1. Cook and shred the chicken according to the directions in the Food Prep Guide. 2. Make the Cilantro-Lime Crema by adding all the ingredients to a blender or food processor. Blend until smooth. Weigh the mixture and divide by four to get the amount needed for one serving. Store in the fridge until ready to use. 3. Add the chopped bell peppers, onions, and jalapeno to a greased frying pan over medium heat. Saute until the veggies are tender. Add the beans, corn, kale, chicken, and taco seasoning to the pan. Stir together until well combined. Remove from heat. 4. Spray a large frying pan or skillet with cooking spray and heat over medium heat. Add one of the tortillas to the skillet. Spread the chicken and veggie mixture evenly over the tortilla. Top with cheese and the other tortilla. Once browned on one side, cut the quesadilla into four triangles and then flip each one and cook until brown on the other side. Serve one loaded quesadilla triangle with 25g avocado and one serving of Cilantro-Lime Crema.