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Add a photoThis dish is deep in flavor and texture. Topping it with a home-made pico de gallo, and served with some vegetarian refried beans made it a very satisfying. Cut it into triangles for an appetizer.
Ingredients
- 2 teaspoons olive oil, divide
- 6 low-fat, high-fiber tortillas
- 6 ounces soft goat cheese
- 12 ounces skinless chicken breast, cubed
- 1/2 teaspoon chipotle powder
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 3 jalapeno peppers, seeds and stems removed, minced
- 1/4 cup cilantro, chopped
Directions
- Heat 1 teaspoon oil in a skillet. Add chicken and chipotle powder and saute until cooked through. Remove and set aside.
- Heat second teaspoon in skillet and add red and yellow peppers, onion and mushrooms. Saute until tender. Remove and set aside.
- Spread one ounce of the cheese over each tortilla. Top half of each with chicken and vegetables. Sprinkle with jalapeno and cilantro. Fold each tortilla over.
- Spray a griddle or skillet with no-stick and heat over medium.Grill each side of tortillas until brown and slightly crisp.
- Top with fresh pico de gallo, salsa, and low-fat sour cream. Serve with refried beans or rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 152 | |
| Calories from Fat 72 | 47% |
| Total Fat 8.2g | 10% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 34mg | 11% |
| Sodium 134mg | 6% |
| Potassium 297mg | 8% |
| Total Carbs 4.5g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.48g | 2% |
| Protein 15.36g | 25% |
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