Monday, October 09, 2006

I'm a member of I'm posting this recipe in response to a question asked there. If you give it a try and like it, please let me know with a comment. If you make your own modifications and improvements, please share that with me too!

Auburn Gal Always (healthy) Quesadillas

(2) 8” Whole wheat tortillas (98% fat free)
1-2 Tbs all white meat chicken
Chili powder
1 Tbs Rotel, drained
1 tsp diced chiles
Chopped onions, raw or sautéed in olive or canola oil, your choice (1 Tbs or as preferred)
Cubed hot pepper cheese – substitute milder variety pepper jack if preferred
Sliced jalapenos (to taste)

Pre-heat non-stick pan over medium heat. Drain all water off chicken. Transfer chicken to a bowl, sprinkle with chili powder and cumin. Using a fork, “shred” chicken into thin “slivers”, mixing chili powder and cumin into meat. Lightly spread approximately 1-2 Tbs of chicken onto one tortilla. Spread Rotel, chiles, onions and jalapenos evenly on top of chicken. Distribute approximately 8-10 cubes of cheese on top. (If using shredded cheese, use 1-2 Tbs). Carefully slide into pre-heated pan and cover with 2nd tortilla. Allow to cook until bottom tortilla is golden brown, 4-5 minutes. Using wide spatula, carefully flip tortilla and allow to cook an additional 4-5 minutes, until golden brown.

Remove from heat. Slice with your favorite pizza cutter and serve with fat free sour cream.

One quesadilla = 3 points*, approximately. *not evaluated or tested by WW. Points determined by using points calculator and calorie, fat, etc of ingredients. Rotel, chiles, jalapenos and raw onions are 0 points. 2 tortillas are less than 1 pt. Chicken is approx 1 pt. Cheese and cooked onions are approx 1 pt.

by the way... I have a new post over at my wordpress blog...“there-are-times-when-he’s-not-the-sharpest-tool-in-the-shed”/

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