This dinner is super easy and the whole family will be sure to enjoy it. Only four ingredients, 1 pan and 10 minutes to completion. With a little help from prepared salsa, chicken tenders and refrigerated tortillas, this skillet dinner fits into any plan!
- 2 skinless, boneless chicken breasts or 6 oz. chicken tenders
- 1 c. Salsa
- 1/2 c. reduced-fat cheddar cheese
- 1/2 tsp. chipotle pepper
- Flour tortillas
in an 8-inch skillet, saute pieces of chicken in 1/2 cup salsa until tender. Remove pieces to a plate. In a small bowl, combine the remaining salsa and cheese. Heat in microwave until cheese melts, about 1 minute. Stir to blend. Wipe skillet with a damp paper towel. Lightly coat skillet with vegetable oil spray and place tortilla in the skillet, one at a time (flat). Spoon 1/4 chicken and 1/4 sauce onto one side of tortilla. When tortilla is slightly browned (1-2 minutes), fold in half. Press with back of a spatula until sides slightly meet, forming a half circle. Repeat process for four quesadillas. Serve with additional cheese and salsa as desired. Makes 4 quesadillas.
Optional: For added fiber, add 1 cup (canned, drained) black beans with cooked chicken to tortilla as it browns. Toss 1-2 cups fresh spinach during the last few seconds.
Nutritional Information Per Serving: Calories: 360; Fat: 10g: Protein: 25g; Carbohydrates: 47g; Fiber: 3g; Sodium: 800mg.