Gourmet chicken quesadillas with black bean and corn salad
As some of you may have noticed I have been on a bit of a blogger sabbatical. My time has been limited in the past few months as I have been launching my own company (www.volumecommunications.com). I have very much missed profiling my dinners and the great response I had received.
Tonight’s dinner was inspired by my roommate’s favorite dish, traditional mexican style quesadillas. In addition to making tonight’s menu healthier I decided to add a gourmet twist. By adding half low-fat mozzarella to my cheese mixture and no-fat sour cream I was able to cut the fat content. I also replaced traditional flour tortillas with a whole wheat version providing a higher fiber content. Fiber has been proven to lower cholesterol and helps to regulate glucose levels in the blood. Pairing the quesadillas with a black bean salad completes this fiber packed menu.
Prep time: 20 mins. | Cook time: 10 mins.
4 large whole wheat tortillas
2 chicken boneless breasts (grilled and sliced)
4 large Portobello mushrooms (sliced and sautéed)
2 roasted red peppers (sliced; if using jarred peppers be sure they are packed in water)
1 small onion (sliced and caramelized)
1/4 c. of each smoked cheddar and mozzarella cheeses (grated)
1 tsp. olive oil
1/4 c. no-fat sour cream
1/4 c. salsa
Heat a large skillet over medium heat. Wipe the pan with an oil damped paper towel. Place one tortilla in the pan and top with 1/2 the cheese mixture, chicken, mushrooms, onions and roasted red peppers. Top with another tortilla and cover pan with a lid. Once bottom tortilla is golden brown and cheese is melted flip to the opposite side and cook till golden brown. Repeat these steps for the second quesadilla.
To serve cut into four wedges and serve with sour cream, salsa and bean salad.
Hope you enjoy! xO