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mexican food

Chrissy Teigen’s Cool Ranch Taco Salad

May 12, 2020 by sblades 1 Comment

Cool Ranch Taco Salad

Chrissy Teigen’s Cool Ranch Taco Salad is another winner recipe from her 2019 Cravings: Hungry for More cookbook.

I’ve made five recipes from it and have enjoyed them all. Her Creamy Tomato Soup with Peppery Parmesan Crisps is really terrific, as well as Taters, Shrooms and Peas with Parmesan. This taco salad is also really amazing!

Cool Ranch Taco Salad

The dressing in this recipe is so tasty and goes great with the salad. It’s almost like a French dressing, but tangier and a little sweet.

That dressing drizzled on the well-spiced ground beef, roasted corn, black beans, avocado, and tomato is perfect. Toss some spicy Cool Ranch chips on top, cilantro and sour cream, and you have a terrific, very filling meal.

Oh yeah, it does have lettuce in it, too. It’s important to the texture to have it in there, but the star has to be the beef filling and that wonderful dressing. Everything blends together so well.

Cool Ranch Taco Salad

In college we used to make a taco salad somewhat similar to this (but with cheaper college-budget ingredients) and we’d pour Catalina dressing on it. We were in heaven!

I made a few little changes to the recipe (no onion for his majesty, no black olives for me). It’s quite versatile, so use what you want. I didn’t have fresh corn, so drained and patted dry a can of corn before charring it. It works fine.

If you don’t have or can’t find a good avocado, leave it out. I didn’t think it added that much to the salad with all of that other savory, delicious stuff in it.

Cool Ranch Taco Salad

I’m so glad to have found Chrissy Teigen’s Cool Ranch Taco Salad. I’ve also made the Cheesy Chicken Milanese and Shake & Bake Chicken with Hot Honey. I didn’t post them because they weren’t pretty enough to photograph, but are both very tasty.

I highly recommend her Cravings cookbooks (two of them). Her recipes aren’t light by any means, but very do-able and straightforward. I look so forward to trying some more of her recipes!

Cool Ranch Taco Salad

Chrissy Teigen's Cool Ranch Taco Salad

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Hearty meal with spicy ground beef, black beans, roasted corn, and a bunch of other good vegetables. Great homemade dressing!

Ingredients

  • Dressing:
  • 2/3 C vegetable oil (I used canola)
  • 1/4 C ketchup
  • 1/4 C white vinegar (I used apple cider vinegar)
  • 1/2 tsp kosher salt
  • 1/2 teaspoon cayenne pepper
  • Beef Mixture:
  • 2 large ears corn
  • 1 tsp canola oil
  • 1 lb ground beef
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 1 1/2 tsp dried oregano
  • 1 tsp. cayenne pepper
  • 1 tsp. kosher salt
  • 1 tsp freshly ground black pepper
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 C fresh cilantro, chopped
  • The Salad:
  • 1 large head iceberg lettuce, shredded
  • 2 beefsteak tomatoes, cut into chunks
  • 1 large avocado, cut into chunks
  • 1/4 C sliced black olives (optional)
  • 2 C Cool Ranch Doritos
  • 1/4 C chopped red onion (optional)
  • 1/2 C sour cream

Instructions

  1. For the dressing: In a medium jar with a lid, combine the oil, ketchup, vinegar, sugar, salt, and cayenne pepper. Shake well and refrigerate until ready to use.
  2. For the filling: Heat a large dry skillet over high heat until really hot. Cut the corn off of the ears and pour evenly into the hot pan (lower heat to medium). Let sit without stirring for 1 minute, then stir and let it brown/char on the flip side of the corn for another 1 to 2 minutes.
  3. Turn heat to medium-low and stir the corn for 1 to 2 more minutes until corn is crisp-tender. Remove corn to a plate.
  4. Put the teaspoon of oil in the pan along with the ground beef. Stir to break it apart and cook on medium until browned. Drain if there's excess grease.
  5. While beef is browning, combine the paprika, cumin, garlic powder, oregano, cayenne, salt and pepper into a small bowl and stir (or use a 1.25 oz. packet of your favorite taco seasoning). Pour the spice mixture into the ground beef along with 1/2 cup of water. Cook, stirring gently, for five minutes until liquid is almost gone, but the beef is still very moist.
  6. Remove from the heat and let cool slightly. Stir in the cilantro.
  7. For the Salad: Arrange the shredded lettuce into a BIG salad bowl and top with the beef-bean mixture. Sprinkle the corn on top, along with the tomatoes, avocado and black olives. Pour the dressing over the top (or have available on the side for everyone). Crumble the chips over the top and sprinkle with onion (if using) and a plop of sour cream. Serve while the meat is still warm.

Notes

Tips and Stuff:

I made a few changes (along with the ones noted in the recipe).  I used a 15 oz. can of kernel corn, drained and patted dry instead of fresh corn.  Fresh corn would be best, though.

I halved the spices because I only used about 3/4 lb. of ground beef.  Use taco seasoning in place of those spices if you have it.

I used cherub tomatoes instead of beefsteak because that's what I had.  

When eating the salad, I had a side of whole Dorito's chips and used them to dip some of the salad.  Yum.

Didn't use onion or black olives.  

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 1059Total Fat: 70gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 51gCholesterol: 90mgSodium: 1305mgCarbohydrates: 76gFiber: 11gSugar: 10gProtein: 36g

Nutrition Values are Approximate

© Chrissy Teigen
Cuisine: Mexican / Category: Salad

Filed Under: All Recipes, Soups, Stews, and Salads Tagged With: Chrissy Teigen's Cool Ranch Taco Salad, Cool Ranch Doritos, dinner, mexican food, salad, salad dressing, Taco Salad

Creamy Chicken Enchiladas (Easy)

March 3, 2018 by sblades Leave a Comment

I’ve been promising myself to clean out the standalone freezer and for the last couple of weeks I’ve been doing just that (spicy ground beef chili, chicken with vegetables, leftover desserts we couldn’t finish).

We like to buy good deals at the store, but end up with a pretty full freezer and things tend to get lost down toward the bottom of it.

There was leftover rotisserie chicken in there that needed to be used and I’ve been looking at these Creamy Chicken Enchiladas for quite awhile. I had all the ingredients for this easy recipe and decided it would make a nice Saturday combination lunch-dinner.

You’ll know what I mean by the combo meal when you see how rich it is. I lightened it up a little and it was still pretty rich and filling (and delicious, by the way).

There are four ingredients in the filling, then cream and cheese are sprinkled on top. The original recipe called for 2 cups of whipping cream, but I just couldn’t justify doing that, so used part cream, part half-and-half.

You could also use light cream cheese (Neufchatel) to lighten it up just a bit more.

The chicken mixture is simple but delicious, and I loved these homemade enchiladas. They were great right out of the oven with a little salsa drizzled over the top. I think a little chopped cilantro would be good, too!

You probably don’t want to make these Creamy Chicken Enchiladas every week, just because they’re rather rich, but if you find yourself with leftover rotisserie chicken this is a good “use-it-up” recipe!

Update: You may want to serve these fresh out of the oven (or half the recipe), as the flour tortillas tend to get a little soggy when microwaved.

If you’re looking for another great enchilada recipes, one of my favorites is Shrimp and Spinach Enchiladas with Jalapeno Cream Sauce. They’re outstanding!

Adapted from KevinandAmanda.com.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas (Easy)

Yield: 5-6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Rich and stuffed with cream cheese chicken - topped with cream and cheese. 

Ingredients

  • 1 can Fire-Roasted Rotel tomatoes, drained
  • 1 8 oz. pkg cream cheese
  • 2 C cooked, finely chopped chicken
  • 1/4 tsp cumin
  • 10 (6-inch)  flour tortillas
  • 2 C shredded Monterey Jack Cheese
  • 1 C whipping cream
  • 3/4 C half-n-half
  • salt and pepper

Instructions

  1. Preheat oven to 350°.  Spray a 9x13" baking dish and one side of a piece of aluminum foil (that will go over enchiladas to bake).
  2. In a medium pan on medium-low, add Rotel tomatoes and cream cheese and stir together until the cream cheese is melted and all is combined.  Add the chopped chicken and cumin and stir to combine.  Let cook for 2 minutes while stirring.  Sprinkle with salt and pepper to taste.
  3. Spoon 2-3 tablespoons (depending on what size tortilla you are using) of the chicken mixture down the center of each tortilla, rolling them up and placing seam-side down in the greased dish.  Sprinkle the Monterey Jack cheese evenly over the enchiladas.
  4. Combine the cream and half-and-half together in a small bowl, then pour evenly over the enchiladas, including the edges.  Cover, sprayed-side down, with the aluminum foil and bake for 30 minutes.  Remove the foil and bake for another 7-8 minutes until the top is golden brown.  Serve warm.

Notes

Tips and Stuff:

To make these lighter, use light (Neufchatel) cream cheese.

I used Fire Roasted Rotel, but they have many kinds, including a Chipotle flavor which would work great in these enchiladas.  Use what you have.

I also used Monterey Jack with jalapenos for a little more kick, but regular is fine.

I used 10, six-inch tortillas and used 2 1/2 to 3 heaping tablespoons of mixture in each.  Be generous when filling as there's plenty of filling!

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 581Total Fat: 48gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 170mgSodium: 769mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 26g

Nutrition Values are Approximate

© sblades
Category: Main Course

Filed Under: All Recipes, Chicken/Poultry Tagged With: chicken enchiladas, cream cheese chicken enchiladas, enchiladas, mexican food, tex-mex

Pork Chile Verde

September 20, 2015 by sblades Leave a Comment

 
Those Shrimp and Spinach Enchiladas were so good last week that I decided to continue with the Mexican food theme and make this Pork Chile Verde that’s been lurking in my recipe files.

There’s nothing better than a good, savory chile verde and this is one of the best I’ve ever had!

Pork Chile Verde

I learn something from every recipe I try, which is one of the fun parts of cooking (besides eating it, of course).  This one taught me that if you need 3 pounds of cubed pork shoulder, to make sure you get a boneless piece of pork.  I went to the store to pick up the ingredients for this recipe and found a bone-in pork arm roast for less than half-price and thought, “aren’t I smart and thrifty….I’ll get this one.”  Wrong, wrong, wrong.

While prepping for the recipe, I discovered that the pork roast had a layer of skin (ewww) that had to be cut off with great difficulty and that the usable pieces of meat had to be excavated from around the bone (ewww again).  

At the beginning I promised the little pig that I would use every bit of him to celebrate his life.  By the end, I was wrestling Mr. Piggy to get any meat at all and was seriously considering vegetarianism.

Again, please consider a boneless piece of meat for this wonderful dish.

Pork Chile Verde Peppers

I’ve been wanting to try this technique for roasting the poblanos – you lay the poblano on the grates of your gas stove with the flame on medium to medium-low and turn it slowly as it blackens a bit.  If you don’t have a gas stove, just roast under the broiler as instructed for the tomatillos.  

I enjoyed the stove-top roasting, but will remember next time to remove the stems as they, ahem, tend to catch on fire.  Bret wasn’t home and I had time to air out the house so the fire department wouldn’t be called.  This is why our smoke detector is nowhere near the kitchen.

It sounds complicated, but if you don’t have a pig fight the recipe comes together quite nicely and quickly.  You do need to simmer it on very low for 2 1/2 to 3 hours and the end result is well worth the wait.  The sauce is so incredibly flavorful and spicy, and the pork practically melts in your mouth. It’s terrific.

Pork Chile Verde 2

Next time I’ll add broth to make more of that wonderful verde sauce.  We usually roll the Pork Chile Verde in fresh, warm tortillas, but you can also have it in a bowl like a stew.  

I can see making enchiladas out of this also and even using chicken or beef stew meat.

I’ll definitely be making this one again, sans the pig with bone!

Pork Chile Verde

Pork Chile Verde

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

Wonderful, thick spicy pork stew. Serve with warm tortillas.

Ingredients

  • 2 lb tomatillos
  • 6 garlic cloves, , not peeled
  • 3 poblano chiles, , stems removed
  • 3 jalapenos, , seeds removed and chopped
  • 1 bunch, (about a half cup) cilantro leaves, chopped
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 3 lb pork shoulder, , trimmed of excess fat and cut into 1-inch cubes
  • 2 garlic cloves, , minced
  • 1 tbsp dried oregano
  • 1 tsp onion powder
  • 3 C chicken stock
  • salt and pepper

Instructions

  1. Remove papery husks from the tomatillos and rinse well.  Cut them in half and place cut side down, along with the 6 unpeeled garlic cloves, on a baking sheet. Place under a broiler for 5-7 minutes until the skin of the tomatillos are lightly blackened.  Remove from oven and set aside to cool.
  2. Roast the poblano chiles either over a low gas flame or under the broiler until blackened all around.  Let cool and remove the skin and seeds.  Chop roughly.
  3. Place the tomatillos, skins included, into a food processor or blender.  Remove the roasted garlic cloves from their skins and add them to the processor.  Add the poblanos, chopped and seeded jalapenos, cilantro and cumin and pulse/blend until all ingredients are finely chopped and mixed. (Don't puree - you want chunkiness to the sauce.)
  4. Season the pork cubes generously with salt and pepper.  Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat and brown the pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan. Remove the browned pork and place in a bowl. Do not drain the liquid from the pot.
  5. Reduce the heat to low and put the garlic and onion powder into the pot and stir for one minute.  Add the tomatillo mixture, oregano, onion powder, and chicken stock to the pan and bring to a boil.  
  6. Reduce to a very low simmer and cook for 2 1/2 to 3 hours uncovered until the pork is tender and the sauce is thickened.  Salt and pepper to taste.   Serve with rice and/or warmed flour tortillas and a bit of sour cream.

Notes

Tips and Stuff:

This came out nice and spicy, but not intolerable - just a good kick.  Adjust the amount jalapeno if you prefer less heat.

You can leave out the cilantro if you hate it.

I found that it needed a bit of salt after cooked.

I warmed flour tortillas, lightly covered them with about  2 tsp. of sour cream, ladled the stew onto them and wrapped.  They were simple and delicious.

You probably know about the warning not to stick your fingers in your eyes after handling the peppers - or else wear rubber gloves.

You can chop up a small onion and add to the garlic/onion powder saute step if you'd like.  Just saute the onions a few minutes before adding the garlic so it won't burn.

Next time I'll add another cup of chicken stock so there will be more of that wonderful sauce.

Nutrition Information:
Yield: 8 Serving Size: 1 bowl
Amount Per Serving: Calories: 612Total Fat: 42gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 156mgSodium: 285mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 44g

Nutrition Values are Approximate

© sblades
Category: Soups, Stews, and Salads

Filed Under: All Recipes, Pork, Soups, Stews, and Salads Tagged With: chile verde, mexican food, mexican pork stew, pork chile verde

Slow-Cooked Beef Carnitas

May 19, 2014 by sblades Leave a Comment

 
Texas has two seasons – Winter and Summer.  This year we had a cold, icy winter and then it was suddenly 85 degrees.  OK, there were a few beautiful clear days in the 60’s and 70’s, but that’s over now!  This is the time of the year that I pull out the old (and I mean old) crockpot and bring out the trusty slow-cooker recipes.

I got this crockpot in the early 80’s and have worked it to death. It still works, but one of its little feet broke off, so I have to put a pot holder under it so it’ll be level. What a workhorse!

A few years ago I finally got a great new slow-cooker. It’s the kind you can pull the ceramic pot out of and clean easily. I use it a lot, but certain recipes are just better in the old upright crockpot with olive green flowers on it.

Beef Carnitas

I worked on this Slow-Cooked Beef Carnitas recipe a long time before coming up with the perfect combination of tender beef and Mexican spices. It cooks all day long and it smells soooo good at the end of a long work day when you walk in the door.  

After 7 or 8 hours on low, the juicy roast is shredded and the flavorful sauce that’s left in the pot is thickened and used as one of the delicious sides to add to the soft stuffed tortilla. It’s really hits the spot when you’re craving Tex-Mex or Mexican food.

Beef Carnitas 2

You can add or leave out whatever you like – we don’t use onions, but 2 or 3 tablespoons might be good thrown into the crockpot.

These Slow-Cooked Beef Carnitas are delicious. Bret usually has the leftovers for breakfast mixed with scrambled eggs, salsa and wrapped in a soft, warm tortilla!

Beef Carnitas

Beef Carnitas

Yield: 10 -12

Outstanding and so easy to make!  They taste better and better every day.

Ingredients

  • 2.5 to 3 lb. chuck roast
  • 1 (4 oz.) can diced green chiles
  • 2 tbsp chili powder
  • 1/2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1-2 fresh jalapenos, deveined and chopped (optional)
  • 1 can Rotel tomatoes
  • 1/2 C water
  • Condiments: soft flour tortillas, sour cream, shredded cheese, salsa

Instructions

  1. In a small bowl, combine the green chiles, chili powder, oregano, cumin, garlic powder, salt and pepper.
  2. Place the roast in the crockpot and rub the green chile mixture onto the roast. Pour the Rotel tomatoes and water around the sides of the roast and sprinkle in the freshly chopped jalapeno. Cook on low for 6-8 hours until roast is tender and can be shredded.
  3. When the roast is finished, take it out of the crockpot and place on a cutting board.  Pour the sauce that remains in the crockpot into a saucepan and simmer on low heat.  
  4. In a cup, stir in about 1/4 cup of the sauce and about 2 tsp cornstarch or flour until smooth, then pour into the saucepan to thicken the gravy (add water if you want it thinner).  Simmer for about 5 minutes. Shred the beef and serve with the thickened chile-tomato sauce and condiments.

Notes

Tips and Stuff:

Mine took about 8 hrs on low as I got a pretty large roast.  You may think it's not getting tender, but to test after about 7 hours, take two forks and lightly shred the top of the roast.  I think you'll find it shreds easily and is done.

I turned my roast over half-way through because I have one of those old 80's tall crockpots.

I added an extra fresh deveined jalapeno as we like them spicier!

Nutrition Information:
Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 708Total Fat: 45gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 23gCholesterol: 238mgSodium: 546mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 71g

Nutrition Values are Approximate

© Susan Blades
Cuisine: Mexican / Category: Beef

Filed Under: All Recipes, Beef, Throw and Go! (Crockpot Recipes) Tagged With: Beef Carnitas, crockpot, crockpot carnitas, flour tortillas, mexican food, roast, slow cooker, tex-mex

Guilt-Free Quesadillas

November 14, 2013 by sblades Leave a Comment

 Updated:  April 2021

This Guilt-Free Quesadillas recipe comes from my beautiful niece, Lisa.  She’s in tip-top shape for the Air Force and knows a thing or two about healthy eats.

Sliced Quesadilla on a white plate with purple grapes on the side.

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!”

The first step to making this quick meal is to sautee the vegetables and protein together in a touch of olive oil.  I chose corn, fresh spinach, dark cherry tomatoes, along with leftover chopped roasted pork.

Sautee vegetables and pork in a large pan,

The second step is filling your wheat tortillas with that delicious filling. 

Don’t be stingy – fill ’em up!  You’ll want to leave a little space around the edges so they’ll seal up a little when heated.  These are 8″ tortillas.  You’ll have enough filling for four 6″ tortillas if you’d rather use that size.

Filled wheat tortillas on aluminum foil.

Sprinkle a little cheese of your choice – I use shredded colby-jack.  Lisa uses shredded cheddar.

Quesadilla filling on a wheat tortilla, sprinkled with shredded cheese.

That homemade quesadilla filling is as good as it looks!  Savory and delicious with a few great spices and topped off with the cheese that brings it all together.

The final step is to fold those beauties over, then bake them for 8 to 10 minutes.  Bake until the cheese is melted and the sides are lightly browned.  

Get the pizza cutter out and cut each tortilla into three equal triangles.  Serve with your favorite toppings – salsa, sour cream, or maybe a little fresh guacamole.

Baked Quesadillas with a side of grapes on a white plate.

Guilt-Free Quesadillas are versatile, quick, and great for a weeknight meal or snack.  Use whatever vegetables you’d like or have on hand.  They’re filling and delicious. 

Thanks to my lovely niece Lisa for this great recipe!

Baked Quesadillas with a side of grapes on a white plate.

Guilt-Free Quesadillas

Yield: 2 to 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

A recipe from my niece, pretty Lisa. Guilt-free and delicious. Use whatever cheese and/or vegetables you have!

Ingredients

  • 1/2 to 3/4 lb. leftover roast chicken or pork -  shredded or chopped
  • Veggies – such as fresh corn, green peppers, cherry tomatoes or raw spinach.
  • 2, 8" tortillas or 4, 6" tortillas– whole wheat or veggie
  • 1/2 C Shredded cheese - cheddar, colby jack
  • Spices: salt, pepper, paprika, chili powder, cumin and oregano
  • Salsa or sour cream for topping

Instructions

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

2. Put about 2 teaspoons of olive oil in a large skillet on medium heat. Add cooked meat of your choice and veggies.

3. Sprinkle in a couple of generous pinches of each spice to taste. Sautee until everything is heated through and the spinach is soft.

4. Spoon the chicken mixture onto tortillas on one side (see picture above), leaving a little space around the edges.

5. Add a small sprinkling of shredded cheese over the top of the filling.

6. Fold over the tortilla and place on the prepared cookie sheet.

7. Bake for 8-10 minutes until the edges of the tortilla start turning golden brown. Remove from oven and plate, cutting each into 3 pieces. Serve with salsa or sour cream as desired.

Notes

Use a pizza cutter to easily cut the quesadillas.

This will make 4, 6" folded quesadillas or 2, 8" folded quesadillas.

I used corn, spinach, and cherry tomatoes with colby jack cheese. Excellent combination!

I used smoked paprika and it gives the quesadillas an extra flavor boost!

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 340Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 420mgCarbohydrates: 48gFiber: 5gSugar: 2gProtein: 15g

Nutrition Values are Approximate

© sblades
Category: Chicken/Poultry

 

 

Filed Under: All Recipes, Chicken/Poultry, Lighter Recipes, Snacks Tagged With: chicken quesadillas, healthy recipes, light quesadillas, mexican food, quesadillas, spinach and chicken, tex-mex recipes

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