Wednesday, March 4, 2009

Parmesan Crusted Chicken Quesadillas

I had something like this at T.G.I.Fridays and just loved it, so here is my homemade version, this is healthier, and can help feed a crowd!

1/2 lb. boneless, skinless chicken breast
1/4 C. Italian Dressing, low-fat or fat free
1/2 tsp. garlic powder
2 T. olive oil
1/2 C. shredded mozzarella
1/4 C. shredded monterey jack cheese
1/4 C. parmesan cheese
1/2 medium red bell pepper, julienned (optional)
8 Flour tortillas

Cut chicken breast into thin slices and marinate in Italian dressing for 1 hour. Dust with garlic powder. In medium skillet, add olive oil to coat the pan then add chicken. Cook on medium-high heat, lightly browning chicken on both sides (about 5-6 minutes), then cooking on medium-low til juices run clear (about 6-8 minutes).

Remove chicken to cutting board, cool slightly. Rough chop the chicken.

In griddle pan or large skillet, lay a flour tortilla, top with mozzarella, chicken, pepper, more mozzarella, then sprinkle with monterey jack cheese and parmesan and top with a tortilla. Cook on medium heat until the tortilla is lightly golden and the cheese is melted. Cut into 4 wedges. Repeat using remaining ingredients.

Serve with shredded lettuce, sour cream, salsa, guacamole, and additional Italian dressing.

Servings (2 wedges): 8

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