Low Carb Chicken Spinach Vegetarian Quesadilla Food
SOUTHWEST VEGGIE QUESADILLAS
Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!
Provided by Layla
Categories Appetizer
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
- In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
- To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
FLAT BREAD CHICKEN QUESADILLA
Low fat, low calorie but yummy! These chicken quesadillas are such a nice change from the same "healthy diet" food and they taste like a splurge! Easy too!
Provided by cookin mimi
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute chicken in a little olive oil until no longer pink inside.
- Add peppers, onion and fajita seasoning to chicken and saute until veggies are tender.
- Spray both sides of flatbread with cooking spray.
- On one rounded half of the flatbread, spread the quesadilla mixture.
- Fold over.
- Cook each side for 2-3 minutes in a saute pan.
- Remove from pan and serve with sour cream, salsa or ranch dressing.
Nutrition Facts : Calories 264.1, Fat 11.5, SaturatedFat 4.8, Cholesterol 60.3, Sodium 451.9, Carbohydrate 7.2, Fiber 1.5, Sugar 3.5, Protein 32
YUM...A TASTY BARBECUE CHICKEN QUESADILLA
I created this version of a quesadilla after searching recipezaar for a barbecue chicken quesadilla. When I didn't find one, I ended up making this relatively simple quesadilla that is quick, easy, and a kid pleaser.
Provided by Babycat
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in frying pan.
- Add onions and sautee.
- Add mushrooms and sautee until desired doneness.
- Add garlic and stir.
- Add chicken to heat it up (if it's already warm you can skip this step).
- Take mixutre and place in a small bowl.
- Add the barbecue sauce and mix until everything is coated.
- Meanwhile, place about 1/2 the cheese on 1/2 of the two flour tortillas.
- Place mixture on top of the cheese and spread out.
- Sprinkle remaining cheese evenly over mixture.
- Fold the tortillas in 1/2 being careful that the ingredients don't fall out.
- Heat oil in frying pan.
- Place quesadillas in frying pan, and fry for about 1 1/2 minutes per side. The tortilla should become crispy.
- Take out of the frying pan, cut into slices and serve with sourcream if desired.
Nutrition Facts : Calories 509.3, Fat 41, SaturatedFat 16.4, Cholesterol 67.1, Sodium 795.2, Carbohydrate 24.7, Fiber 1.5, Sugar 6.5, Protein 11.3
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- Melt the butter in your skillet, add the onion, garlic, and spinach along with a big pinch of sea salt. Cook over medium heat for about 2-3 minutes, until the spinach has wilted.
- Set the spinach mixture aside and add another tablespoon of butter, the beans, and salsa and cook over medium high heat for about 4-5 minutes, until the beans soften. You can press the back of your wooden spoon on the beans to squish them up a bit, making them more like refried beans. If the mixture gets dry just add a splash of water.
- Spread the spinach mixture over a tortilla, then the bean mixture, and then sprinkle with cheese.
- Spread a thin layer of butter over one side of the other tortilla and place it butter side up on top of the shredded cheese. The butter on the tortilla will help it to crisp and brown nicely.
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