Chicken and Goat Cheese Quesadilla
Ingredients
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons extravirgin olive oil
- 2 jalapeño peppers, sliced
- 1 (6-ounce) skinless, boneless chicken breast half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium onion, cut into 1/4-inch slices
- Cooking spray
- 3 (8-inch) fat-free flour tortillas
- 6 tablespoons (3 ounces) crumbled soft goat cheese
- 1 tablespoon chopped fresh cilantro
- 4 teaspoons fat-free sour cream
- Cilantro sprigs (optional)
- Lime wedges (optional)
Details
Preparation
Step 1
Combine first 5 ingredients in a blender or food processor; process until smooth. Place chicken in a zip-top plastic bag. Add broth mixture. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Preheat grill.
Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken and onion on grill rack coated with cooking spray. Grill onion 3 minutes on each side or until onions are browned. Grill chicken 6 minutes on each side or until done. Cool 5 minutes. Cut chicken into very thin slices.
Preheat oven to 400°.
Place 1 tortilla on a baking sheet coated with cooking spray. Sprinkle with 3 tablespoons cheese, half of chicken, half of onion, and 1 1/2 teaspoons cilantro. Top with 1 tortilla. Sprinkle with remaining 3 tablespoons cheese, chicken, onion, and 1 1/2 teaspoons cilantro. Top with remaining tortilla. Coat tortilla with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Let stand 5 minutes. Cut into 4 wedges. Top each serving with 1 teaspoon sour cream. Garnish with cilantro sprigs and serve with lime wedges, if desired.
Review this recipe