Grilled chicken and rice corn quesadilla

5
Lynn Socko

By
@lynnsocko

The great thing about quesadilla's, there are no rules. This is a reduced fat/sodium version using leftovers, just doesn't get any better than that.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
5 Min
Cook:
20 Min

Ingredients

  • 1 c
    grilled chicken, sliced and diced
  • 1 c
    rice
  • 1/2 c
    red salsa
  • 6 oz
    monterey jack cheese, grated
  • 8
    soft corn tortillas
  • ·
    spray oil

How to Make Grilled chicken and rice corn quesadilla

Step-by-Step

  1. This is the rice recipe I used, minus the butter and pecans, and added some smoke paprika and cumin. I used about 1 tbl. of olive oil instead of the butter. Long grain and wild rice
    NOTE: for added flavor cook in chicken or beef stock. Use homemade stock to keep the sodium low.
  2. This was the leftover chicken I used.
    The Ultimate Grilled Chicken
  3. And this is the red salsa that I used.
    Basic low sodium Red Salsa
  4. Heat rice, chicken and salsa together in pan. Remove, spray one side of corn tortilla with spray oil, place that side down. Sprinkle with a little cheese, then add the chicken mixture, then a little more cheese. Spray one more tortilla with spray oil, and place that side UP. Heat for about 1-2 min. depending on heat your cooking on, flip and heat other side. Cheese will melt and tortilla will brown a little.

Printable Recipe Card

About Grilled chicken and rice corn quesadilla

Course/Dish: Chicken, Other Main Dishes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy




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