chicken goat-cheese quesadillas


  • 1 1/2 oz goat cheese, softened to room temperature
  • 2 tbsp shredded monterey jack cheese
  • 1/2 tsp virgin olive oil
  • 1/4 cup chopped vidalia onion
  • 1/2 cup frozen corn kernels, thawed
  • 1 pinch ground black pepper
  • 1/2 cup diced cooked skinless white-meat chicken
  • 1 tbsp chopped fresh cilantro
  • 4 six-inch corn tortillas
  • Nonstick cooking spray, preferably olive oil

Combine cheeses in a small bowl. Set aside.

Heat olive oil in a medium saute pan over medium-low heat. Add onion and saute for 2 minutes. Add corn and pepper; saute for 1 minute. Add chicken and saute for 1 minute. Remove from heat, then stir in cilantro.

Divide cheese mixture and spread over 2 tortillas. Layer each tortilla with half the chicken mixture and top with remaining tortillas. Spray a large frying pan or griddle with cooking spray. Warm quesadillas over medium heat for 5 to 6 minutes, flipping halfway. Makes 2 servings.

Nutrition Per Serving: 331 Calories, 21.6 g Protein, 4.1g Fiber

Source: Women’s Health


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