GOOD 'N' CHEAP EATS
Chicken and Portabella Mushroom Quesadillia
Do you love Mexican food, but hate all the calories that typically come with it? This recipe is a great example of how to eat what you love in a good and healthy way. This recipe is simple, inexpensive, and the flavor will take you to Mexico.
Enjoy!
Ingredients:
- Boneless chicken breast, slightly flattened
- Salt, pepper and granulated garlic
- 2 large portabella mushrooms
- 2 slices yellow Spanish onion
- 1 green and 1 red bell pepper
- 8 six-inch tortillas
- Low fat jalapeno jack cheese, grated about 8 ounces
Technique:
Season chicken breast with salt, pepper, and garlic, and drizzle with a little olive oil for about 30 minutes. Meanwhile, heat your grill to hot. Remove chicken from bowl and grill until cooked completely, but not dry. Brush the mushrooms with a little olive oil and grill on low heat for about 4-6 minutes. Place on a cutting board and slice. Grill the peppers to a charred state. When done, peel the peppers, slice and reserve. Cut onion into medium thick slices, brush with a little olive oil and grill on both sides. Set aside until ready to use.
Brush tortillas on both sides with a little olive and place on the grill for just a moment until just softened; be careful not to overcook as edges will be charred and brittle.
Top four slices of the tortilla with chicken onion, mushroom and peppers. Add cheese, dividing evenly between each tortilla. Top with the remaining tortillas; one per tortilla, place on an oiled cookie sheet and cover with a piece of foil and heat with the top of grilled closed until the cheese become hot and bubbly. Serve with a corn and tomato salsa.
How good is that...
