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From our Popular Recipe results for Taco Bell Chicken Quesadilla
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Roasted Red Pepper Hummus With Chicken Quesadillas
Ingredients
Makes 4 :Servings
Prep: 5 minutes
Cooking Time: 20 minutes
Serving size 1 quesadilla
Calories 374 Protein 30 g Carbohydrates 31 g Fat 15 g Fiber 7 g Sugar 2 g Sodium 341 g
- 4 small (100-calorie) multigrain tortillas
- 1/2 cup Roasted Red Pepper Hummus
For the filling
- 10 ounce cooked boneless, skinless chicken breasts, chopped, or 4 large portobello mushroom caps, chopped
- 1/2 cup thinly sliced red onion
- 4 tablespoons crumbled goat cheese or shredded reduced-fat mozzarella or Monterey Jack cheese
- 1/2 small avocado, sliced into 4 equal portions
- 1/3 cup chopped fresh cilantro (optional)
- olive oil spray
- garnish: pico de gallo, salsa, greek yogurt, chopped fresh cilantro
Method
- Heat the tortillas in a microwave for about 10 seconds so they are easier to fold
- Spread about 2 tablespoons of hummus on each tortilla
- To one side of each tortilla, add 1/4 of the chopped chicken, a few red onion slices, 1 tablespoon of the cheese, 1/4 of the avocado, and cilantro (if using)
- Fold the quesadilla in half
- Spray a nonstick skillet with olive oil and place over medium heat
- Once the skillet is hot, add the quesadilla and cook for 2 to 3 minutes on each side, until the tortilla is golden brown
- Once the skillet is hot, add the quesadilla and cook for 2 to 3 minutes on each side, until the tortilla is golden brown
- Press down on the quesadilla using a spatula so that it flattens out and all ingredients are heated through
- Repeat
- Remove from the skillet and enjoy with fresh pico de gallo, Greek yogurt instead of sour cream, or homemade salsa
- Enjoy these hot or cold for your daily meal prep or a snack when you’re in need of a pick-me-up!
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Hummus:Sort and rinse the chick-peas, then soak overnight in water. Drain them, then add 5 cups of water and bay leaves. Bring to a boil, then reduce the heat to medium and Continue Reading →