Chicken and Vegetable Quesadilla
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- finely grated zest of 1 lime
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sour cream
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped red onion
Preparation 1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours. 2. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese. 3. Place a second tortilla over each, creating a sandwich, or quesadilla. 4. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat. 5. Cut each quesadilla into quarters. Top with salsa. Per serving: 350 calories, 36g carbohydrates,18g protein, 15g fat, 40mg cholesterol Nutritional analysis provided by Other
Preparation 1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours. 2. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese. 3. Place a second tortilla over each, creating a sandwich, or quesadilla. 4. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat. 5. Cut each quesadilla into quarters. Top with salsa. Per serving: 350 calories, 36g carbohydrates,18g protein, 15g fat, 40mg cholesterol Nutritional analysis provided by Other
