Thursday, April 22, 2010

Slimmed Down Chicken and Veggie Quesadillas


I decided this week to add quesadillas to the menu but I wanted to keep it healthy.  This is my slimmed down version of one of my favorite things --

Slimmed Down Chicken and Veggie Quesadillas

2 boneless, skinless chicken breast (cut into bite size pieces)
cayenne pepper
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 onion, cut into bite size pieces
1 package sliced portobello mushrooms
olive oil
shredded cheese
Mission 96% fat free heart healthy wheat tortillas
low fat sour cream
salsa

In a large skillet, heat some olive oil.  Add the red pepper, green pepper, and onions and saute for about 5 minutes until crisp tender.  Add the mushrooms for an additional 1-2 minutes.  Remove vegetables from the pot.  In the same skillet, add another very small amount of olive oil.  Once hot, sprinkle some cayenne pepper on the chicken pieces and saute until chicken is cooked through.  Take the wheat tortilla shells and add the veggies and chicken and a small amount of cheese (about 2 Tbsp each quesadilla).  Bake on 350 until cheese is melted.  Serve with sour cream and salsa.

Roast a whole jalapeno to serve on the side if you like additional heat~

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