I had the best of intentions of getting a recipe up everyday, but I have hardly been out of bed, off the couch, awake, etc...to even think about getting on the computer. Thankfully I was able to go to the doctor again, they ruled out pneumonia after a chest x-ray, but have put me on another round of antibiotics. Lord willing, I will be able to go back to work tomorrow.
Anyway...for another recipe;
Santa Fe Quesadillas
1 1/4 cups salsa, divided
1 cup chopped cooked chicken breast
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 (4.5 ounce) can chopped green chiles, drained
6 (7 inch) flour tortillas
1 cup shredded reduced-fat sharp cheddar cheese
Cooking spray
1. Combine 1/2 cup salsa, chicken, and next 3 ingredients. Spoon mixture evenly onto 1 half of each tortilla, then sprinkle with cheese.
2. Coast a nonstick skillet with cooking spray; place over medium-high heat until hot. Add 1 tortilla; cook 1 minute. Fold in half; cook 30 seconds. Turn, cook 30 more seconds. Serve with remaining salsa.
We had these for dinner last night for the first time. George said it is his new favorite. Of course we adapted it with what we had. We used whole wheat, carb-balance tortillas, that are a bit smaller. We each ate two for dinner, then put the left over mixture in the fridge and had it again for lunch today. They were soooo easy to make and made minimal mess since we had chopped chicken breast in the freezer from a previous recipe.
2 comments:
Liz, We are so sorry you have been so sick! We are thankful though, that it was not pneumonia! Thank you for the last two recipe contributions. I have been on a mexican kick lately, and am looking to broaden my "ethnic" recipes! :)
We'll be praying for your continuing recovery! And have a blessed week!
BTW, these are even better if you lightly butter the tortillas before you put them in the skillet, makes them softer, and yummy. Plus they are less likely to burn.
Post a Comment