Ingredients
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8 ounce skinless, boneless chicken breast halves
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½ cup water
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1 - 2 tablespoon bottled hot pepper sauce
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4 7-8 inch whole wheat flour tortillas
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Nonstick cooking spray
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½ cup shredded part-skim mozzarella cheese (2 ounces)
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2 tablespoon crumbled blue cheese
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8 medium carrots, cut into sticks
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6 stalks celery, cut into sticks
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¼ cup bottled light blue cheese or ranch salad dressing
Directions
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In a medium skillet combine chicken and the water. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once; drain. Using two forks, pull chicken apart into shreds (you should have about 1 1/3 cups). In a small bowl toss together shredded chicken and hot pepper sauce to combine.
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Coat one side of each tortilla with cooking spray. Place tortillas, coated sides down, on a work surface. Top half of each tortilla with mozzarella cheese, blue cheese, and shredded chicken. Fold tortillas in half, pressing gently.
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In a large skillet cook quesadillas, half at a time, over medium heat for 4 to 5 minutes or until golden and cheeses are melted, turning once. Cut into wedges. Serve with carrots, celery, and salad dressing.
Nutrition Facts (per serving)
| 379 | Calories |
| 12g | Fat |
| 40g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 379 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 20% |
| Cholesterol 63mg | 21% |
| Sodium 867mg | 38% |
| Total Carbohydrate 40g | 15% |
| Total Sugars 11g | |
| Protein 28g | 56% |
| Vitamin C 8.9mg | 10% |
| Calcium 242.3mg | 19% |
| Iron 2.2mg | 12% |
| Potassium 719mg | 15% |
| Folate, total 48.4mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
