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Grilled Chicken & Goat Cheese Quesadilla
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
8
servings
Calories:
343
kcal
Author:
Kelly DiMascio
Very yummy and grown-up quesadilla. A great way to use leftover grilled chicken.
Print Recipe
US Customary
-
Metric
Ingredients
1x
2x
3x
▢
8
small whole wheat or flour tortillas
▢
1.5
cups
Grilled chicken
-
leftovers work great
▢
1 cup
Grilled corn
-
canned can work in a pinch
▢
2 cups
baby spinach leaves
▢
1
slice
red onion
-
diced
▢
8
oz.
Goat Cheese
▢
3
oz.
Blue Cheese
▢
3
oz.
Shredded Mexican Cheese Mixed
▢
Olive Oil Spray
▢
1/2
cup
Sour Cream
▢
Mexican Hot Sauce or Tabasco
-
to taste
▢
Tin foil
Instructions
Heat grill to med-high.
Spray tin foil with olive oil spray
Place 1 tortilla on olive oil sprayed tin foil
Spread goat cheese on the tortilla
Top with baby spinach leaves
Spoon corn to cover spinach
Add grilled chicken
Top with an onion slice
sprinkle with blue cheese and Mexican cheese shreds
Top with another tortilla
Spay outside tortilla with olive oil spray
Top with another sheet of tin foil
Seal tin foil package and place on med-high grill
Weigh the tortilla package with a foil covered brick or cast iron skillet.
Grill for 2 minutes on one side
Flip package and grill 1 more minute
Notes
Hint: Use a tin foil wrapped brick or cast iron pan to weight the quesadilla while cooking
Nutrition
Calories:
343
kcal
|
Carbohydrates:
23
g
|
Protein:
20
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Cholesterol:
56
mg
|
Sodium:
656
mg
|
Potassium:
167
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
540
IU
|
Vitamin C:
0.6
mg
|
Calcium:
265
mg
|
Iron:
1.9
mg
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