Healthy Chicken Quesadilla
By using the correct quantities - meaning, not overdoing it in the cheese - and adding some vegetables into the quesadilla, this fun recipe can be made healthy and delicious. Believe it or not, I also used to make quesadillas for NFL Combine-training athletes. So if a prospective NFL athlete can fuel their crazy workouts with quesadillas, know you can fuel your day to day activities as well!
If using chicken breast, dice the chicken into small squares, as even as possible. Keep aside. Portion and mix the vegetables into a separate bowl and keep aside. Similarly, weigh and mix the cheddar and pepper jack cheese into a separate bowl.
Working with one tortilla at a time, lay the tortilla on a cutting board. Spread on one side the cheese mix, followed by about ⅓ cup of the vegetable mix, and 3 ounces of the Trifecta diced or shredded chicken. Make a flat as much as possible.
Fold the opposite end half of the tortilla on top of the side of the tortilla with all the quesadilla guts. Set aside in a tray until needed. Repeat the process with the remaining three tortillas.
Spray a large non-stick pan with some spray oil and heat over medium heat. Working with one or two at a time (depending on the size of the large skillet), transfer the quesadillas to the pan and toast for about 3-4 minutes on each side. Adjust heat as needed - you want a golden-brown color on both sides. If the quesadilla begins to burn, remove the pan from heat or flip the quesadilla to avoid the tortilla from charring. Keep a close eye and judge according to color and how fast the cheese melts.
Repeat with all quesadillas, remove from pan and let stand for 1 minute. Cut each quesadilla into four equal triangles. Serve with your favorite salsa or as is.
Servings: 4 | Calories Per Serving: 410