Wednesday, February 3, 2010
Chicken Caramelized Onion, and Pesto Quesadillas
Who doesn't like Chicken with Caramelized Onion Quesadillas? When I was pregnant my husband and I would go to Fridays a few times a month so I could get some chicken quesadillas. The sad thing is they took off the original chicken quesadillas and replaced it with something else. I was very disappointed to say the least.
So for the longest I've been looked for a recipe that was similar to what I use to order and sadly enough I didn't have much success so I decided that to put my efforts into trying something else.
I came up with this on a whim. I had left over chicken breast and pesto sauce in the frig and I wanted to use it up before it went bad. Needless to say I was actually pleased with the outcome. The best thing is that in a matter of 15 minutes you can be eating a quick and healthy meal.
WHAT YOU WILL NEED:
1 tablespoon canola oil
1 large red onion, thinly sliced
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole wheat tortillas (I ran out of WW so I used tomato basil wraps)
1/2 cup skim shredded Cheddar cheese
1/2 cup salsa
1/4 cup fat free sour cream
1/3 cup of pesto sauce (I have the recipe for this in my blogged tagged sauces)
WHAT YOU NEED TO DO:
Heat the oil in a large skillet over a medium heat. Add the onions and cook until they begin to brown, 5 to 7 minutes.
Add the garlic and cook for 1 minute more.
Add chicken, oregano, salt, pepper and pesto until everything is combined and warm.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese.
Spoon 1/2 chicken and vegetable mixture on top of cheese, then sprinkle with a little more cheese.
Top with another flour tortilla.
Heat a large nonstick skillet with cooking spray over medium heat.
Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted.
Repeat with second quesadilla. Slice each quesadilla into quarters.
Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.