Baked Chicken Quesadillas
Ingredients
- ½ cup sliced red bell pepper
- ½ red onion, sliced
- 1½ Tbsp olive oil, divided
- 3 soft taco-size flour tortillas
- 1½ cups shredded rotisserie chicken
- 1 cup baby spinach
- ¾ cup shredded Mexican-blend cheese
- 1½ Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Sauté bell pepper and onion in 1 Tbsp hot oil in a large skillet over medium-high heat 4 minutes or until lightly browned.
- Brush one side of tortillas with ½ Tbsp oil, and place, oiled sides down, on a large rimmed baking sheet.
- Divide sautéed vegetables and chicken among tortillas, placing ingredients on one half of each tortilla. Top with spinach, cheese, and cilantro. Fold tortillas in half.
- Bake 6 minutes, and flip. Bake 6 to 7 minutes longer or until tortillas are browned and cheese is melted. Cut into wedges.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
416
|
416
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 30 | 30 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 694 | 694 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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