Charlie’s Culinary Corner

Baked Chicken Quesadilla

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Ingredients:
4 boneless, skinless chicken breasts, each 4 ounces
1 cup chopped onions
½ cup smoky or hot salsa
1 cup chopped fresh tomatoes
1 cup chopped fresh cilantro
6 flour tortillas, each 8 inches in diameter
1 cup shredded reduced-fat cheddar cheese

Directions:

  1. Preheat the oven to 425 F. Lightly coat a baking sheet with cooking spray.
  2. Cut each chicken breast into cubes. In a large, nonstick frying pan, add the chicken and onions and sauté until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes. Remove from heat. Stir in the salsa, tomatoes and cilantro.
  3. To assemble, lay a tortilla flat and rub the outside edge with water. Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim. Sprinkle with a spoonful of shredded cheese. Fold tortilla in half and seal. Place on a cookie sheet.
  4. Repeat with the remaining tortillas. Lightly coat the top of the tortillas with cooking spray.
  5. Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes. Cut in half and serve immediately.