Chicken-Veggie Quesadillas with Ranch Yogurt Sauce
This recipe is part of “The SparkPeople Cookbook.” Order your copy today! This is a great kids’ meal, or cut each quesadilla into eight pieces for an appetizer. This recipe is part of “The SparkPeople Cookbook.” Order your copy today! This is a great kids’ meal, or cut each quesadilla into eight pieces for an appetizer.
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- 1⁄4 cup low-fat plain yogurt
2 tsp Ranch Seasoning Blend
12 ounces boneless and skinless chicken
1 tsp canola oil
2 red or orange bell peppers, top and
bottom removed, cored and seeded
4 whole-wheat tortillas
2 tomatoes, diced
1⁄2 cup shredded Monterey or pepper Jack
the yogurt and 1⁄2 teaspoon of the seasoning
blend. Cover and chill in the refrigerator.
2. Place the chicken into a plastic bag. Using a
meat mallet or rolling pin, pound out the meat
to 1⁄4-inch thickness. Add oil and remaining seasoning
blend to the bag. Marinate meat 10 minutes
or up to 8 hours.
3. Place a cast-iron skillet or nonstick skillet
over moderate heat. Once warmed, add the
peppers. Sear the peppers by pressing down
on them, 2 to 3 minutes. Remove from heat, let
cool slightly, and dice.
4. Place the chicken in the skillet, and cook over
moderate-high heat for 4 to 5 minutes. Turn,
and continue to cook until internal temperature
reaches 165° F, about 5 minutes more. Remove
the meat from the skillet, let cool slightly, and
dice. Wipe out the skillet with paper towels.
5. Reheat the skillet to moderate heat. Build the
quesadillas one at a time by placing a tortilla
in the pan, then layering on half of the chicken,
peppers, tomatoes, and cheese. Top with
a second tortilla and cook for 2 minutes on
each side until the cheese melts. Remove the
cooked quesadilla to a cutting board. To serve,
cut each quesadilla in half, with a pizza wheel
if you have one.