Grilled Chicken Quesadillas

30 minutes Prep: 20 minutes Cook: 10 minutes

17 calories per serving view nutrition facts

24 servings suggest servings

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Ingredients

1	each	chicken breast	boneless and skinless
2	tablespoons	vegetable oil
1/4	teaspoon	salt
4	pinch	chili powder
1/4	teaspoon	cumin
1/4	teaspoon	black pepper
1	clove	garlic	minced
1	each	hot chili peppers	problano
8	each	flour tortillas (6-inch)
2	cups	cheddar cheese	grated, mild or sharp
1	cup	cheese	chihuahua or Montery Jack, grated
1	cup	salsa	guacamole, optional

Directions

1. Heat grill or broiler and cook chicken until done (approximately 5 minutes on each side).

Cool to room temperature and shred into 1/4-inch peices.

2. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary.

Place pepper in a bag and close.

After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem.

Cut pepper into 1/2-inch strips.

3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips.

Top with remaining tortillas.

4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.

5. Let cool slightly before cutting into 6 wedges.

Serve with salsa or guacamole if desired.

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Nutrition Facts

Serving Size 10g

Amount per Serving

Calories 17 65% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 60mg	2%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 1.0g	2%