Kitchen Witch Steph's Note:
These quesadillas have lots of flavor. My sis found the recipe in the "Food Lovers Weight Loss Cookbook" put out by the editors of Health Magazine. The original recipe uses crab meat but I don't have access to good fresh crab meat. We've found that you can use just about any meat. I've kept it written low-fat but use full fat ingredients myself. In the book, these are paired up with a Pan-Roasted Corn Salsa that is quite excellent.
My Private Note
Units: US | Metric
- 2 fresh poblano chiles
- 1/3 cup light cream cheese, softened
- 1/4 cup low-fat sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon bottled minced garlic (if fresh, use less)
- 1 lb cooked chicken, shredded (or steak, shrimp, crab)
- 2 cups shredded reduced-fat monterey jack cheese
- 1/2 cup organic low-sodium salsa (or pico de gallo)
- 6 whole wheat tortillas (8 or 10 inch)
- butter-flavored cooking spray
- 1Preheat broiler.
- 2Cut chiles in half lengthwise, discarding stems and seeds.
- 3Place chile halves skin side up on a foil-lined baking sheet and flatted with palm of your hand.
- 4Broil 15 minutes or until chiles are blackened.
- 5Place in zip-lock bag;seal, and let stand 5 minutes.
- 6Plunge chiles in ice water to aid in peeling charred skin away.
- 7Place Roasted chiles, cream cheese, lime juice, garlic, and sour cream in a food processor.
- 8Process until smooth, scraping sides of bowl twice. (Reserve 6 tablespoons of poblano cream to top quesadillas)
- 9Preheat non-stick skillet or griddle.
- 10"Butter" 1/2 of a tortilla side (half moon) with the poblano cream. Be sure to coat all the way to the edges to seal the quesadilla when cooking.
- 11Sprinkle with Jack cheese.
- 12Spoon on a bit of salsa, chosen meat filling, more Jack cheese, and green onions.
- 13Fold tortilla over and press around the edges.
- 14Repeat with remaining tortillas. Cover with a damp towel to keep them from drying out while assembling the rest.
- 15Spray preheated skillet with cooking spray.
- 16On medium-high heat, cook quesadillas 2 minutes on each side or until browned.
- 17Cut each quesadilla in half. Top with poblan cream and salsa.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Quesadillas With Poblano Cream
Serving Size: 1 (205 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 588.1
- Calories from Fat 200
- Total Fat 22.2 g
- Saturated Fat 8.6 g
- Cholesterol 116.8 mg
- Sodium 1189.2 mg
- Total Carbohydrate 43.4 g
- Dietary Fiber 0.4 g
- Sugars 2.1 g
- Protein 51.5 g
The following items or measurements are not included: