Sunday, August 17, 2008

Chicken Quesadillas & Corn Salad

If you can't tell - I live with a man that loves Mexican food... he could eat it everyday if I'd let him... so I try to work it in whenever possible.

Chicken Quesadillas & Corn Salad
Courtesy of Weight Watchers
(6 points - for those tracking)

Corn Salad
1 cup thawed frozen corn kernels
1/2 green bell pepper, seeded and diced
1/2 tomato, seeded and diced
2 tablespoons chopped fresh cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon salt

In a small bowl, combine all salad ingredients and set aside.

1 1/2 cups diced cooked chicken breast (We marinated ours in Wishbone Italian salad dressing and then grilled it. The same as we would do to prepare fajitas.)
1 cup shredded iceberg lettuce (We left this out because John hates wilted lettuce.)
1/2 cup thick and chunky salsa
6 (8-inch) flour tortillas
1/3 cup shredded sharp cheddar cheese

To prepare the quesadillas, in another medium bowl, combine chicken, lettuce, and salsa; divide amoung 3 of the tortillas. Sprinkle with the cheese, top with the 3 remaining tortillas.

Spray a large nonstick skillet with nonstick cooking spray. (We skipped this step and there was enough fat in the tortillas to do the job. They were nice and toasted.) One at a time, cook the quesadillas until lightly browned, 3 minutes on each side; turn carefully with a wide spatula.

Cut the quesadillas into quarters; arrange 3 quarters on each of 4 plates. Serve with the salad on the side. (We also included a tiny bit of guacamole and a small amount light sour cream for dipping.)

Per serving: (3 quesadilla quarters and 1/2 cup of salad)
297 calories
11 g fat
4 g saturated fat
1 g trans fat
49 mg cholesterol
712 mg sodium
31 g carbohydrates
3 g fiber
19 g protein
134 mg calcium
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