Monday, January 5, 2009

Mushroom and Chicken Quesadillas


INGREDIENTS:


1 pkg sliced mushrooms (8 oz)
1 lb chicken breast tenders
1 cup canned fat-free refried beans
1 cup reduced-fat shredded Mexican-blend cheese
Non-stick cooking spray
1/2 cup prepared salsa
4 8-inch whole wheat tortillas


DIRECTIONS:


Using a large skillet, fill halfway with water and bring to a boil. Poach the chicken in the boiling water for about seven minutes. Make sure the chicken is cooked all the way through. Let the chicken cool then shred using two forks.

Remove your skillet from stove and wipe clean with a paper towel. Now coat your skillet generously with a non-stick cooking spray. Place skillet on stover over medium-high heat. Add the mushrooms and cook for about five minutes, until softened, stirring occasionally.

Open the can of beans and spread all four tortillas with 1/4 cup of the beans. Divide the chicken, cheese and mushrooms between only two of the tortillas. Place the remaining two tortillas, bean side down, on top of the other two.

Heat your skillet again to medium-high heat. Coat your skillet AND the tops of the quesadillas with non-stick cooking spray. Cook one quesadilla at a time for about four minutes per side, until cheese has melted. If tortilla is browning too fast, lower heat to medium. Repeat with remaining quesadilla. Cut both quesadillas in half and serve with salsa.

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