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Ingredients:
1/2 lb boned and skinned chicken breast ha
4 large flour tortillas
2 cup reduced fat cheddar cheese shredded
2 cup fresh tomatoes, diced
1/2 cup green onion, diced
4 tbsp Cajun seasoning
3 tbsp olive oil
1 Spray nonstick oil
Instructions:
In a medium bowl, combine the chicken, seasoning and olive oil and mix
until well coated. Prepare the grill for the direct heat method. Place
the chicken on the hot grid and cook the chicken breasts over a medium-hot
temperature for 8-9 minutes per side until blackened and cooked through,
but still moist. Remove chicken and cool slightly. Dice breasts into
cubes about 1/2 inch thick.
Fill each tortilla evenly with chicken, cheese, green onions and tomatoes,
dividing ingredients evenly. Fold tortillas over to enclose filling.
Spray the grid with nonstick cooking spray and heat over medium heat.
Place tortillas on grid and cook quesadillas, turning once, until golden
brown on each side and the cheese has melted. Remove from grid and cut
into wedges. Serve with sour cream and guacamole, if desired.
NOTES: For an additional smoky flavor use some wood chips on top of
charcoal.
Recipe by: Klaudia Crawford as seen on Culinary Adventures
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 1796 Calories; 172g Fat (84.7%
calories from fat); 21g Protein; 48g Carbohydrate; 4g Dietary Fiber; 12mg
Cholesterol; 915mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 33 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Mexican Recipes
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Mexico
Blackened Chicken Quesadillas Recipe brought to you by Mexican Recipes To-Go
