Showing You How To Give Up Sodium Without Giving Up Your Life
Chicken And Mushroom Quesadillas
If you have an indoor grill like the George Foreman models, it is perfect for making these quesadillas. If not place them on a baking sheet in a 350 oven until crisp. Serve them with salsa and sour cream.
1/4 c Unsalted Margarine
2 1/2 t Chili Powder
2 ea Garlic,Minced
1 t Oregano
8 oz Mushrooms,Sliced
1 c Chicken,Cooked & Shredded
2/3 c Onion,Finely Chopped
1/2 c Fresh Cilantro,Chopped
1 1/2 c Monterey Jack Cheese Shredded
2 T Olive Oil
16 Corn Tortillas,5 1/2 Inch
Melt the margarine in a large skillet over med-high heat. Add chili powder, garlic and oregano and sauté about one minute. Add mushrooms and sauté until tender, about 10 minutes. Remove from heat and mix in the chicken, onion and cilantro. Cool for 10 minutes, then mix in the cheese. Lightly brush oil on one side of 8 of the tortillas and place them oil side down on a baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with the remaining 8 tortillas and brush tops with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges (4 to 6) to serve.
Yield: 12 Servings
Sodium Category: LowSodium
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 12 Amount Per Serving |
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| Calories | 225 |
| Calories from Fat | 116 |
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| % Daily Values * | |
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Total Fat 13 gr Saturated Fat 5 gr Polyunsaturated Fat 2 gr Monounsaturated Fat 5 gr Cholesterol 25 mg Sodium 105 mg Potassium 204 mg Carbohydrates 18 gr Dietary Fiber 2.5gr Protein 10 gr |
19% 23% 8% 4% 5% 6% 10% |
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Vitamin A Vitamin C Calcium Iron |
13% 4% 19% 6% |
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* Percent Daily Values are based on a 2000 calorie diet |
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