Mushroom & Chicken Quesadillas
A layer of refried beans, chicken, mushrooms, and cheese makes these Mexican skillet sandwiches a favorite recipe for kids.
Ingredients
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1 pound chicken breast tenders
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1 package (8 ounces) sliced mushrooms
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4 8-inch whole-wheat tortillas
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1 cup canned fat-free refried beans
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1 cup reduced-fat shredded Mexican-blend cheese
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1/2 cup prepared salsa
Directions
1.
Fill a large skillet halfway with water; bring to a boil. Poach chicken 7 minutes or until cooked through. Let cool, then shred with two forks.
2.
Remove skillet from heat and wipe clean. Coat skillet generously with nonstick cooking spray and place over medium-high heat. Cook mushrooms 5 minutes, stirring occasionally, or until softened.
3.
Spread all 4 tortillas with 1/4 cup refried beans. Divide cheese, chicken and mushrooms between 2 of the tortillas. Place remaining 2 tortillas on top, bean-side down.
4.
Return skillet to medium-high heat. Coat skillet and tops of quesadillas with nonstick cooking spray. Cook one quesadilla 4 minutes per side or until cheese has melted, reducing heat to medium if tortilla becomes too brown. Repeat with remaining quesadilla. Cut both quesadillas in half and serve with salsa.
Nutrition information
Calories 354, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 86 mg, Sodium 841 mg, Carbohydrate 26 g, Fiber 6 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet
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