I’m sorry that last week’s posts got neglected, but it was a crazy crazy week and I let time get away from me. The recipe for this week is Chicken and Veggie Quesadillas with salsa, refried beans, guacamole, and fresh lime. This might be one of the easiest dinners and it never disappoints! You can add your favorite veggies without altering the calorie count very much. An easy way to save time is to have the chicken already made for this recipe. Some nights when making dinner we’ll make an extra piece of chicken just to have on hand for a salad, pasta, or in this case, quesadillas
Chicken and Veggie Quesadillas with Salsa, Refried Beans, Guacamole, and Lime (serves 2)
Ingredients: (For the quesadillas)
4oz cooked boneless, skinless chicken breast
4 Low Carb tortillas (I used La Tortilla Factory Sonoma Carb Cutting Tortillas)
Non-stick cooking spray
1tsp olive oil
1/2c Reduced Fat Shredded Colby Jack and Sharp Cheddar
1/2 Red Bell Pepper
1/4 Sweet Onion
1c low-sodium refried beans
Ingredients: (For the guacamole… I only used 2tbsp per serving.)
1 small avocado
1 clove garlic
1tsp cilantro herb blend… it’s cilantro in tube form! I love using fresh cilantro, but we can never use a whole bunch before it goes bad. This tastes great!
salt and pepper to taste
Sautee the vegetables in the olive oil. Once the veggies are finished, heat a second pan and spray with non-stick cooking spray. Place one tortilla in the pan, add cheese, 2oz of chicken, and half the veggies. Top with a second tortilla. Let it warm on medium-high or a couple of minutes and flip. Repeat for 2nd quesadilla.
Once I had my plate together I squeezed fresh lime over everything. Yum!
Nutritional stats (per serving):
515 calories, 16g fat, 41g carbs, 6g sugar, 11g fiber, 25g protein