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Grilled Chicken, New Potato and Roasted Garlic Quesadilla















Trans-fat Free, Low Carb, Sugar-Free


2 large chicken breasts
1 x olive oil
1 x salt and black pepper
8 small new potatoes
cut in half
12 each flour tortillas (6-inch)
1 cup monterey jack cheese
finely grated
1 cup cheddar cheese
finely grated, white
1 head garlic
2 tablespoons thyme
finely chopped
1 x salt and black pepper


Preheat grill.

Brush chicken with olive oil and season with salt and pepper to taste.

Grill for 5 minutes on each side or until cooked through, remove and let rest.

Toss potatoes in olive oil and season with salt and pepper to taste.

Grill cut side down until golden brown, turn over and continue grilling until cooked through.

Place 8 tortillas on a flat surface.

Divide both cheeses among the tortillas.

Slice chicken on the bias into ¼ inch thick slices.

Cut each potato half in half.

Divide the chicken, potatoes, garlic and thyme among the 8 tortillas.

Stack tortillas to make four.

Top the four tortillas with the remaining four tortillas.

Brush the top with olive oil and season with salt and pepper to taste.

Grill, oil side down until golden brown.

Carefully flip over and continue grilling until golden brown and the cheese has melted.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 21974% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 327mg 14%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 28g
Vitamin A 10% Vitamin C 0%
Calcium 41% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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