Chicken And
Mushroom Quesadillas
| Amount |
Measure |
Ingredient |
| 1/4 |
cup |
Unsalted
Margarine |
| 2
1/2 |
tablespoon |
Chili
Powder |
| 2 |
each |
Minced
Garlic |
| 1 |
tablespoon |
Oregano |
| 8 |
oz. |
Sliced,
Mushrooms |
| 1 |
cup |
Shredded
Cooked Chicken |
| 2/3 |
cup |
Finely
Chopped Onion |
| 1/2 |
cup |
Fresh
Chopped Cilantro |
| 1
1/2 |
cups |
Shredded
Monterey Jack Cheese |
| 2 |
Tablespoons |
Olive
Oil |
| 16 |
5
1/2 inch |
Corn
Tortillas |
Preparation
We recommend an indoor grill. However you can
place them on a baking sheet in a 350 oven until crisp. Serve
with salsa and sour cream!
Melt the margarine in a large skillet over
med-high heat.
Add chili powder, garlic and oregano and sauté
about one minute.
Add mushrooms and sauté until tender, about
10 minutes.
Remove from heat and mix in the chicken,
onion and cilantro. Cool for 10 minutes, then mix in the cheese.
Lightly brush oil on one side of 8 of the
tortillas and place them oil side down on a baking sheet.
Divide chicken mixture among tortillas,
spreading to even thickness.
Top with the remaining 8 tortillas and brush
tops with oil.
Grill quesadillas until heated through and
golden brown, about 3 minutes per side. Cut into wedges (4 to 6) to
serve.
Yield: 12 Servings
NOTES :
From lowsodiumcooking.com
| Nutrition
Facts |
| Serving
Size |
1 |
| Helping
Servings Per Recipe |
12 |
| Amount
Per Serving |
| Calories |
225 |
| Calories
from Fat |
116 |
|
|
% Daily Values *
|
| Total
Fat |
13
gr |
19% |
| Saturated
Fat |
5
gr |
23% |
| Polyunsaturated
Fat |
2
gr |
|
| Monounsaturated
Fat |
5
gr |
|
| Cholesterol |
25
mg |
8% |
| Sodium |
105
mg |
4% |
| Potassium |
204
mg |
5% |
| Carbohydrates |
18
gr |
6% |
| Dietary
Fiber |
2.5
gr |
10% |
| Protein |
10
gr |
|
|
| Vitamin
A |
13% |
| Vitamin
C |
4% |
| Calcium |
19% |
| Iron |
6% |
| *
Percent Daily Values are based on a 2000 calorie diet |
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