19 February 2012


I found this recipe on one of my favorite blogs.  The "naked" part is because most quesadillas are made with cheese, but this one has lots of veggies and seasonings to add lots of flavor without adding the calories of cheese.


2 Low Carb Wraps (50 calories each, or 1 large wrap cut in half)
2 Chicken tenderloins (regular chicken or meat free chicken)
1 Cup Veggies of Choice (I used a mix with frozen bell peppers, broccoli, corn and onion)
1/4 Cup Water
1/2 Cup Salsa
1 Tbsp Light Ranch OR Light Sour Cream
1 Tsp Taco Seasoning
*Optional: Pinch of Garlic Powder

Start by adding the chicken to a pre-heated skillet (over medium high heat) sprayed with cooking spray.  Add salsa, ranch/sour cream and seasonings to the skillet with the chicken. Add the veggies and the water to the skillet once the chicken is cooked about half way through.  Cook until chicken is cooked through and golden brown and the veggies are tender.

Take one tortilla (or one half of a large tortilla) and place it on a pre-heated panini grill (or a pre-heated non-stick skillet).  Place chicken and veggies over the first tortilla, and add the other tortilla over the top. (If you desire, add cheese here!)

Close panini grill and remove quesadilla when tortillas are perfectly toasted on the outside! (If using a skillet, simply flip quesadilla to toast each side evenly).

Serve warm with more salsa for dipping if desired!

Weight Watchers PointsPlus Value: 7 

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