Quesadilla with Apricot Chicken
Prep Time: 5 minutes
Cooking Time: 15 minutes
These are very quick and easy to make. Each serving is 1 tortilla folded in half. If you want more, you can double the recipe. You can always sprinkle a little flax seed meal in with the apricots for added nutrition, especially if you decide to use flour or corn tortillas instead of the whole wheat or whole grain. Serve with a coleslaw or a spinach salad.
4 tortillas, whole wheat 7 inch, Mission Soft taco size or any
1 1/4 cup cheese, jack, shredded
2 tablespoons apricot jam, preserves
1/2 pound chicken breast, boneless and skinless
1/2 teaspoon garlic powder
2 teaspoons olive oil
4 green onion(s)
Shred the cheese and chop the onions and set aside. Cut the chicken breasts lengthwise into half inch strips and then cup the strips into half inch cubes. Season the chicken with garlic powder and a little black pepper if desired. Heat a large skillet over medium high heat. Add the olive oil and the chicken and cook for two minutes or until lightly browned. Turn the chicken over and brown the other side for a minute or two until the chicken is cooked through. Spray a large grill pan with cooking spray and place over medium heat. Place 4 tortillas on the counter top. Thinly spread each tortilla with the apricot preserves, and then sprinkle one half of each tortilla with the chicken, cheese, and green onions. Fold the tortilla over on top of the chicken and cheese and then place the quesadilla on the grill pan to cook for about 2 to 3 minutes on each side until lightly browned and the cheese is melted through. Cut each into two pieces and Serve warm.
Per Serving About: 469calories, 26 g fat, g saturated fat, 22 g protein, 39 g carbohydrates, 6 g dietary fiber, 906 mg sodium