CHICKEN Qesadillas

by SUE
(New York)

Ruby Tuesday copycat recipes are always a favorite at home and this one is no exception. Finally enjoy the flavor of going out with less fat to make you feel guilty later. Make every day taste like going out and still eat healthily!


5 ounces skinless chicken breast halves
Low fat italian salad dressing, for coating
1 12-inch wheat tortilla
Melted butter substitute, also for coating
1 cup Low fat and shredded Cheddar or Monterrey jack cheese
1 tablespoon plus 1/4 cup fresh tomato, diced
1 tablespoon jalapeno pepper, diced
Cajun seasoning to taste
1/2 cup lettuce, shredded
Low fat sour cream
Fresh garden salsa for dipping

Place skinless chicken breast in a bowl with enough low fat italian dressing to coat; allow to marinate 30 minutes in refrigerator.

Grill marinated chicken until done in a pan. Cut into 3/4 inch pieces and set aside.

Brush one side of wheat tortilla with butter substitute and place in saucepan over medium heat.

On one half of tortilla, add low fat cheese, 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that the cheese is on top of the chicken.

Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate.

On the other side put lettuce, top with 1/4 cup tomatoes, and then top with low fat sour cream.

Serve with your favorite salsa in a small bowl on the side.

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