August 9, 2007
Whole Wheat Quesadillas
I'm a big fan of Mexican food, but if you eat it out, although it's highly scrumptious, it's also highly calorie and fat laden! It's one of those occasion things you like to splurge on, but there's no reason you can't slim it down at home and eat it more often! The result is yummy and is not so bad for you. Who can argue with that? ;o)
What amuses me about things such is quesadillas is that some people think it's a hard dish to make. When I've served them in the past I've had people comment about how they were amazed I had bothered, because they were so hard to make. That couldn't be farther from the truth! If you're nervous about making them just follow the step by step run down below. You can't go wrong!
What You'll Need Per Person:
2 whole wheat tortillas (Note: I usually use Tamixicos 100% Whole Wheat Tortillas. They have 300 mg calcium, 10 whole grains and 50 mg of Omega-3 fatty acids EPH/DHA. What's not to like?)
1/3 cup of chicken, shredded
1/4-1/3 cup of salsa
2 tablespoons of cheddar, Monterrey jack or Colby Cheese
Salsa and/or sour cream for dipping (Note: If you want to dip it in salsa you can leave it out of the quesadilla itself. I use medium salsa, but it's a matter of choice. Also light or fat free sour cream is what I usually use.)
Place a large skillet or griddle over medium to high heat to heat pan.
Lay one of the tortillas on a large cutting board and layer with chicken.
Add the salsa and distribute evenly.
Sprinkle with cheese.
Place the remaining tortilla on top and press down slightly.
Spray your preheated pan with non-stick spray. The pan should be hot! Place the quesadilla in the pan careful not to let any of the filling spill out. Press the top down with a spatula to help things stick. Don't walk away! Stay with the pan and check every 20-30 seconds to see if the bottom has browned. It usually takes no longer than 2 minutes per side. As soon as it has browned remove the quesadilla from the pan and place on a cutting board. (The cutting board makes it easier to flip the quesadilla to cook the other side.)
Use the cutting board and a spatula (or your hand if you're really tough ;o)) to flip the quesadilla over to brown the other side. Press the top again with the spatula and keep checking until browned and remove to cutting board again.
Cut into wedges. (I've found that a bread knife works really well in cutting them into slices.) Cut the quesadilla in half and then cut each half in three or four individual peices depending on how large you want them.
Garnish and enjoy!
Notes: You could leave out the chicken and add in cooked mushrooms for a vegetarian option. You could also just go with cheese for a Cheese Quesadilla. You can use a mix or cheese or just one. It's completely up to you! For an appetizer portion this would make two servings. For a main course it would make one serving.
Posted by Dianne at August 9, 2007 10:08 AM
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Wow, Dianne, that looks so good! I'm drooling!
Posted by: Allie at August 10, 2007 1:54 PM