This is the healthy version for quesadillas but I also make it using regular instead of fatfree or reduced fat ; )
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Units: US | Metric
- 1Fill a large skillet halfway with water; bring to a boil. Poach chicken 7 minutes or until cooked through. Let cool, then shred with two forks.
- 2Remove skillet from heat and wipe clean. Coat skillet generously with nonstick cooking spray and place over medium-high heat. Cook mushrooms 5 minutes, stirring occasionally, or until softened.
- 3Spread all 4 tortillas with 1/4 cup refried beans. Divide cheese, chicken and mushrooms between 2 of the tortillas. Place remaining 2 tortillas on top; bean-side down.
- 4Return skillet to medium-high heat. Coat skillet and tops of quesadillas with nonstick cooking spray. Cook one quesadilla 4 minutes per side or until cheese has melted, reducing heat to medium if tortilla becomes too brown. Repeat with remaining quesadilla. Cut both quesadillas in half and serve with salsa.
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Nutritional Facts for Mushroom & Chicken Quesadillas
Serving Size: 1 (260 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 146.0
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.4 g
- Cholesterol 65.8 mg
- Sodium 270.8 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 1.0 g
- Sugars 1.9 g
- Protein 28.4 g
The following items or measurements are not included:
whole wheat tortillas
reduced-fat Mexican cheese blend