Chicken Quesadilla with Pico de Gallo

Chicken Quesadilla

Pico de Gallo is a great way to add flavor to a dish without adding salt, fat or sugar. The whole wheat tortilla and vegetables supply a large amount of fiber, which will help to keep you full longer. The tomatoes and green peppers in this recipe also supply more than 100% of the daily value for Vitamin C. Vitamin C is necessary for many functions in the body, including formation of collagen, cartilage, muscle and blood vessels.

Recipe Yield: 1 Serving

Ingredients
  • Quesadilla:
  • 1 tsp canola oil
  • 1/4 cup green peppers, chopped
  • 1/4 cup raw mushrooms, chopped
  • 2 6-inch whole wheat tortillas
  • 1 ounce oven-baked skinless chicken breast, shredded
  • 1 ounce low fat cheddar cheese, shredded


  • Pico de Gallo:
  • 1/4 small white onion
  • 2 slices medium tomato
  • 1/4 garlic clove
  • 2 tsp fresh cilantro, washed
Directions
    Quesadilla:
  1. Warm canola oil in a sauté pan over medium heat.
  2. Add green peppers and mushrooms and sauté until vegetables are tender.
  3. Remove from heat and set aside.
  4. Spray sauté pan with non-stick cooking spray and place one tortilla flat in pan.
  5. Cover the tortilla with the shredded chicken breast, then top with the sautéed vegetables and shredded cheese.
  6. Place the other tortilla on top, making a sandwich, and heat while lightly pressing with a spatula, until cheese is melted.
    Pico de Gallo:
  1. Place the onion, tomato, garlic and cilantro into a food processor and pulse until a chopped texture is achieved.
  2. Serve on the side with the warm quesadilla.

Serving Size = 1 quesadilla with Pico de Gallo

Nutrition Facts
Amount Per Serving % Daily Value
Calories 440 Calories from Fat 106
Total Fat 12 g 18%
Saturated Fat 3.5 g 18%
Trans Fat 0 g
Cholesterol 30 mg 10%
Sodium 800 mg 33%
Total Carbs 56 g 19%
Dietary Fiber 9 g 36%
Sugars 5 g
Protein 28 g
Vitamin A 10%
Vitamin C 60%
Calcium 25%
Iron 25%
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