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Wednesday, March 16, 2011

Recipe for BBQ Chicken Quesadillas

As I mentioned last week, I’m devoting some time to “prep ahead” so meal times are easier (and they tend to be healthier too).  Here’s an example.

I made a roasted chicken using Mark Bittman’s quick method.  We enjoyed the chicken that evening with some roasted potatoes and green beans.  The next evening, I used some of the thigh and breast meat to whip together a quick quesadilla (recipe below). 

I was also able to make a couple of lunches by combining the chicken with some extra veggies that I’d made when I made my Caesar Veggie Wraps. 

Plus Mr. ELEB made himself a couple of “man sandwiches”  (meat, bread, and maybe cheese-no photo necessary!).

Here’s how I made the quesadilla.

Two servings, each 483 calories, 16 grams fat, 45 grams carbs, 2.5 grams fiber, 35 grams protein;  12 WW Points+


1/3 cup finely chopped red onion, plus more for garnish
1 TBSP olive oil, divided
½ cup ketchup (I used a no sugar added variety)
2 ½ TBSP Penzy’s 3000 BBQ Seasoning
2 TBSP chopped fresh cilantro, plus more for garnish
1 ½ cup shredded cooked chicken
2 whole wheat tortillas
4 TBSP shredded Mexican blend cheese
Olive oil spray (or cooking spray)
Low fat sour cream for garnish

Saute onion in ½ TBSP olive oil until soft.  Add ketchup ,  BBQ Seasoning, 2 TBSP cilantro and chicken.  (You can use your favorite BBQ sauce if you would prefer).

Cook on gentle simmer for 5 minutes.  Place 1 ½ TBSP cheese on ½ of tortilla, top with chicken mixture and an additional ½ TBSP cheese. 

Fold over.
Warm ½ TBSP olive oil over med-high heat.  Place folded tortillas in pan.  Cook for 2 minutes or until nicely browned.  Spray top with olive oil spray and flip.  Cook an additional 2 minutes.  Remove from pan.  Cut into thirds.  Top with dollop of sour cream, diced red onion and chopped cilantro.

So…one chicken, dinner for two twice, and four lunches-not bad.  What prep ahead stuff are you doing that helps you through the week?

Printable Recipe