Chicken-Bacon Quesadillas
Avocado and Mixed Greens Salad
Ingredients
- 4 slices center cut bacon
- 2 (5-oz) pkg baby kale
- ¼ tsp pepper
- 1 (8-oz) pkg chicken taco skillet sauce (such as Frontera)
- 2 cups shredded rotisserie chicken
- 6 soft taco-size tortillas (preferably whole wheat)
- 1 cup reduced-fat shredded sharp Cheddar cheese
- 6 Tbsp reduced-fat sour cream
- 6 Tbsp fresh salsa
Instructions
- Cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp. Drain, reserving drippings in skillet. Crumble bacon.
- Add kale and pepper to skillet; cook 1 to 2 minutes or until wilted.
- Meanwhile, combine skillet sauce and chicken in a microwave-safe bowl. Microwave at HIGH 2 to 3 minutes or until thoroughly heated, stirring occasionally.
- Top half of each tortilla with kale mixture, chicken, cheese, and bacon. Fold in half over filling.
- Wipe skillet clean with paper towels, coat with cooking spray, and heat over medium-high heat. Cook quesadillas, 2 at a time, 2 minutes per side or until browned and cheese is melted. Cut into wedges. Serve with sour cream and salsa.
Side Dish Ingredients
- 2 (5-oz) pkg mixed baby greens
- 1 avocado, thinly sliced
- 3 radishes, thinly sliced
- ¼ cup roasted, salted pepitas (pumpkin seeds)
- ⅓ cup lime-cilantro vinaigrette (such as Sam's Choice)
- ½ cup crumbled cotija cheese
Side Dish Instructions
- Combine greens, avocado, radishes, and pepitas in a bowl. Drizzle with dressing; toss. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
384
|
148
|
532
|
| Fat (g) | 17 | 13 | 30 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 27 | 5 | 32 |
| Carb (g) | 27 | 7 | 34 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 963 | 206 | 1169 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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