If there were a shirt with that on it, I'd wear it at least once a week.
Yes, I love all things tex mex, and in the past, the cheesier the BETTER! But alas, I cannot indulge in such diet destroying delicacies anymore...or so I thought till today!
Now with Jenny, I was able to get my tex mex fix with their Chicken Fajitas dinner. I didn't put cheese on it, but i got some fat free sour cream to make it all better.
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| yumm-oooooooo |
And for the longest time, it was good...but I've still been missing my cheese! I'm a cheese girl, hence why I love the cheesiest Italian dishes (Chicken Parm, Fettuccine Alfredo, Ziti), so this was a band-aid, but not a stitch to the addiction problem.
So while browsing Hungry Girl I came across a recipe that had angels singing from the heavens....
a Clubhouse Chicken Quesadilla!
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| my face for reals |
I've been looking for a good quesadilla substitution for THE LONGEST TIME and I've friggin estatic to have found one! What I love about this recipe is that you get all the good stuff without the bad nutrition. Whereas a regular quesadilla would cost you around 1300 calories and damn near 3000 grams of sodium (DAMN!), this recipe saves you 1000 calories and 2000 grams of sodium.
God I love Hungry Girl!
So without further delay, here it is:
Hungry Girl's Clubhouse Chicken Quesadilla
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| *drooling all over keyboard* |
Some clubhouses have a no-boys-allowed rule, but we welcome all people -- it's extra calories and excess fat grams that we choose to keep out. This recipe is welcome ANYTIME. We think you'll agree...
Ingredients:
1/4 cup chopped onion
1/4 cup chopped bell pepper
2 tsp. fat-free ranch dressing
1/8 tsp. hot sauce
1/2 oz. mashed avocado (about 1 tbsp.)
Dash each chili powder, ground cumin, and garlic powder
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kind by La Tortilla Factory)
1/4 cup shredded fat-free cheddar cheese
2 oz. cooked and chopped skinless chicken breast
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
Optional: fat-free sour cream, salsa
Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!
MAKES 1 SERVING
Serving Size: 1 quesadilla (entire recipe)Ingredients:
1/4 cup chopped onion
1/4 cup chopped bell pepper
2 tsp. fat-free ranch dressing
1/8 tsp. hot sauce
1/2 oz. mashed avocado (about 1 tbsp.)
Dash each chili powder, ground cumin, and garlic powder
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kind by La Tortilla Factory)
1/4 cup shredded fat-free cheddar cheese
2 oz. cooked and chopped skinless chicken breast
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
Optional: fat-free sour cream, salsa
Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!
MAKES 1 SERVING
Calories: 309
Fat: 7g
Sodium: 996mg
Carbs: 34g
Fiber: 8.5g
Sugars: 5g
Protein: 32g
PointsPlus® value 8*
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