Monday, November 14, 2011
Apple Chicken Quesadillas
Yet another apple recipe. It's simple and has every element of the food pyramid, so why wouldn't I make this for my family? The tartness of the apples goes great with the sharp cheese, and the chicken just completes the meal. The kicker is that it takes about 30 minutes to prepare and costs less than 10 bucks.
This recipe inspired me to look for other ways to incorporate apples to savory dishes. Because we have most of the ingredients in the fridge 90% of the time, I'm sure we'll be making this again. As you see in my photo I love sour cream and cilantro. This is the perfect dish. Enjoy!
Apple Chicken Quesadilla with Tomato Corn Salsa
1 cup frozen corn, thawed
1/2 cup tomato, chopped
1 tablespoon chopped fresh cilantro or parsley
2 teaspoons olive oil
Salt and pepper to taste
8 8-inch whole-grain flour tortillas
1 cup shredded reduced-fat cheddar cheese (4 oz)
leftover rotisserie chicken, meat taken off bone
1 apple, cored and thinly sliced
Nonstick cooking spray
Prepare salsa: In a small bowl combine corn, tomato, cilantro, olive oil, salt, pepper and lime. Makes about 1 cup.
Lay 4 tortillas on a flat work surface and sprinkle each with 2 tablespoons cheese. Divide chicken and apple slices evenly among the tortillas. Sprinkle each with remaining cheese. Top with remaining tortillas.
Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat. Place one quesadilla in skillet and cook for 2 to 3 minutes or until brown. Using a large spatula, gently flip the quesadilla and cook for 2 to 3 minutes more or until browned and cheese is melted. Remove and repeat with remaining quesadillas. Cut each into quarters and serve with Tomato Corn Salsa.
Anton, Jill. "Loud Quesadilla." Parents October 2011: 82.