Grilled Chicken and Vegetable Quesadillas

This past week we made two great Cooking Light Mexican recipes from the May 2013 edition. The first was a chicken quesadilla we made with some leftover rotisserie chicken. We also topped it with an avocado. Yum!!

 

Ingredients 

• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (6-ounce) skinless, boneless chicken breast halves                               
• 1 small onion, cut into 1/2-inch-thick slices
• 1 small orange bell pepper, cut into 1/2-inch-thick wedges
• Cooking spray                               
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
• 4 (6-inch) flour tortillas
• 1/4 cup reduced-fat sour cream                               
  
  

Preparation

1. Preheat grill to medium-high heat.
2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

Nutritional Information: 4 Servings

Amount per serving

• Calories: 310
• Fat: 13g
• Saturated fat: 6.1g
• Monounsaturated fat: 4.1g
• Polyunsaturated fat: 1.1g
• Protein: 26.8g
• Carbohydrate: 20.4g
• Fiber: 1.9g
• Cholesterol: 79mg
• Iron: 1.9mg
• Sodium: 552mg
• Calcium: 228mg