Everybody loves a ooey-gooey-cheesey quesadilla, me included. But for everyday quick and healthy meals, there's nothing like making a protein- and veggie-packed quesadilla that's a sure hit with kids and grownups alike.
My drive-through staple was once an inexpensive but very tasty chicken quesadilla from Taco Bell. On hungry days, I’d been known to eat two!
Then I learned that each consumed two-thirds of a day’s calories – and haven’t been back since.
If you or your children frequent fast food places, check the websites for ideas about dishes suitable for diet and lifestyle – and perhaps, like for me, real shocks about favorites.
McDonald’s leads the pack for easy-to-access information. Other sites include Burger King, Taco Bell and Wendy's.
Oh – and while you’re looking? Check out Krispy Kreme, Domino’s, Pizza Hut and Subway.
Four cups chopped chicken is roughly equivalent to 3/4 of a 3-pound grocery store rotisserie chicken or four cooked chicken breasts. Stirring the hot vegetables into the chicken mixture will "cook" the tender baby spinach just perfectly. To my taste, the spicy pepper jack cheese is too hot for eating on its own but does add a needed bite to bland tortillas. For still more bite, top each quesadilla with salsa which is virtually calorie-free. We’ve become so accustomed to large portions that for some, half a quesadilla may appear objectionably diet-size. To combat this impression, serve the quesadillas on small plates or with lightly dressed salads thick with filling fresh vegetables.
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Time to table: 35 minutes
Serves 12 from 6 cups filling
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CHICKEN VEGGIE STUFFING
- 2 tablespoons vegetable oil (see ALANNA's TIPS)
- 1 large onion, chopped (about 2 cups)
- 4 ribs celery, chopped (about 2 cups)
- 2 cloves garlic, minced
- 1 large carrot, grated (about 1 cup)
- 4 cups cooked chicken, chopped or shredded
- 1 cup packed fresh baby spinach, chopped roughly
- 4 ounces spicy cheese (such as pepper jack)
- 6 burrito-size flour tortillas
- 3 teaspoons (or less) vegetable oil
CHICKEN VEGGIE STUFFING Heat a large, deep skillet and add oil. When oil is hot, add onion and celery. Sauté until soft and beginning to brown. Add garlic and carrot and sauté another 1 – 2 minutes.
While vegetables are cooking, prep the chicken and place in a large bowl. Add spinach.
Stir in hot vegetables into chicken-spinach mixture (see TIPS). Add cheese and combine well. (If making ahead of time, stop here and refrigerate the chicken mixture.)
MAKE QUESADILLAS Arrange 1 cup filling on half of each tortilla, spreading to the edge. Fold tortilla over filling and flatten firmly with your fingers.
Lightly wipe skillet clean with a paper towel. Heat on medium using 1 teaspoon oil, spread evenly, for every two quesadillas. Two at a time, heat quesadillas through until tortillas are lightly browned but still soft. Halve and serve immediately.
WEIGHT WATCHERS Old Points 6, PointsPlus 5 This recipe has been 'Alanna-sized' with reductions in fat and portion size and by the addition of vegetables for a more healthful filling:tortilla proportion. • (6/12) McDonald's okay. Burger King broken & fixed. Taco Bell broken & fixed. Wendy's broken & fixed. Krispy Kreme broken & fixed. Dominos broken & fixed. Pizza Hut okay. Subway broken & fixed.
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna