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Add a photoServings: 4
Ingredients
- 1/2 lb Boned and skinned chicken breast halves
- 4 lrg Flour tortillas
- 2 c. Reduced fat cheddar cheese, shredded
- 2 c. Fresh tomatoes, diced
- 1/2 c. Green onion, diced
- 4 Tbsp. Cajun seasoning
- 3 Tbsp. Extra virgin olive oil
- 1 x Spray nonstick oil
Directions
- In a medium bowl, combine the chicken, seasoning and extra virgin olive oil and mix till well coated. Prepare the grill for the direct heat method.
- Place the chicken on the warm grid and cook the chicken breasts over a medium-warm temperature for 8-9 min per side till blackened and cooked through, but still moist. Remove chicken and cold slightly.
- Dice breasts into cubes about 1/2 inch thick.
- Fill each tortilla proportionately with chicken, cheese, green onions and tomatoes, dividing ingredients proportionately. Fold tortillas over to enclose filling.
- Spray the grid with nonstick cooking spray and heat over medium heat.
- Place tortillas on grid and cook quesadillas, turning once, till golden on each side and the cheese has melted. Remove from grid and cut into wedges. Serve with lowfat sour cream and guacamole, if you like.
- NOTES: For an additional smoky flavor use some wood chips on top of charcoal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 436 | |
| Calories from Fat 298 | 68% |
| Total Fat 33.93g | 42% |
| Saturated Fat 15.69g | 63% |
| Trans Fat 0.01g | |
| Cholesterol 91mg | 30% |
| Sodium 515mg | 21% |
| Potassium 496mg | 14% |
| Total Carbs 8.5g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.95g | 2% |
| Protein 26.68g | 43% |
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