This quesadilla recipe comes from my niece, Lisa. She’s a busy young Mom of three lively boys and still has time to throw together tasty meals for the family. Lisa says “Here is my guilt-free quesadilla recipe. When I’m eating super healthy and working out a lot, this is one of my go-to’s. Very flexible (ingredients) and completely satisfies the craving for Mexican. A single serving is one quesadilla but to be honest, sometimes I have two when I’m extra hungry!” She serves these with a side of mixed veggies to complete the “wonderful and healthy dinner.”
Ingredients (very flexible – throw in what you have):
1 lb. leftover roast chicken, shredded
Veggies – typically use corn, green peppers and raw spinach.
3 or 4 Tortillas – whole wheat or veggie
Cheddar Cheese, shredded
Spices: salt, pepper, paprika, chili powder and oregano
Salsa for topping
Preheat oven to 375 degrees. Lightly oil a skillet. Add cooked chicken and veggies, then sprinkle spices to taste. Sautee until everything is heated through and the spinach is soft.
Spoon the chicken mixture onto tortillas on one side (see picture) – make sure not to over fill .
Add a small sprinkling of cheddar cheese over the top of the filling, making sure to add some along the side edge so the tortilla will seal when heated in the oven
Fold over the tortilla and place on a cookie sheet lined with foil. Bake for 5-8 minutes until the edges of the tortilla start turning golden brown.
Remove from oven and plate, cutting each into 3 pieces. Top with salsa as desired.
Tips and Stuff:
Lisa uses a pizza cutter to cut the quesadillas after baking.
These freeze beautifully and are a great make-ahead meal.