For a quick lunch or a late night snack, I turn to quesadillas. They're easy, fast and satisfying. They can be made with a variety of leftover ingredients pulled from the fridge. This time I used leftover rotisserie chicken and these turned out exceptionally tasty, and took all of 10 minutes to cook. Yum!
RECIPE:
2 whole wheat tortillas
3/4 cup rotisserie chicken, shredded
1/4 avocado, sliced thin
1/2 tomato, sliced thin
1/4 cup low-fat cheese, shredded and divided
spray butter
Heat large skillet over medium heat. Spritz skillet and tortilla with spray butter or cooking spray. Place tortilla on skillet butter side down, then add layers in this order: cheese, chicken tomatoes, avocado, cheese, tortilla. Spritz the top of the second tortilla with butter. Flip after 3-5 minutes or when tortilla is crispy and golden brown. Cut into wedges and serve. (per quesadilla: 588 cals, 19g fat, 50g carbs, 48g protein)
No comments:
Post a Comment