HEALTHY CHICKEN QUESADILLAS RECIPE

By   March 10, 2014

Chicken, Spinach & Ricotta Quesadillas (19 of 21)

Lately, I’ve been on a quest for healthy recipes. In my understanding “eating healthy” doesn’t mean you have to be chewing on carrots and broccoli (even though I love carrots dipped in ranch… how about Greek yogurt instead?). So, I’ve learnt, that in addition to eating food in moderation, many ingredients can be easily substituted with healthier ingredients. This way you can enjoy your favorite food without feeling guilty. Appears, clean eating is not that complicated, and it tastes so good too.

I was inspired to cook this Quesadilla recipe by one of the “Clean Eating” magazines that I’ve been reading as a novel for the past week. I love how whole-grain quesadillas with protein and fiber content fill you up with health and goodness, and keep you full for hours.

Ingredients:

  • 2 chicken breasts, approx. 4 oz each
  • 2 1/2 teaspoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 medium white onion, finely diced
  • 1 medium red bell pepper, diced
  • 1 bag spinach (6 to 8 oz), stems removed
  • 1 cup ricotta cheese
  • 1/2 cup cooked beans, drained
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh herbs (parsley, rosemary), chopped
  • juice of 1/2 lemon
  • 8 small whole grain tortillas (6-inch diameter)

Chicken, Spinach & Ricotta Quesadillas (1 of 21)

Preheat oven to 450 degrees F

Lightly coat chicken with oil, season with salt and pepper. Place chicken on a parchment-lined baking sheet and roast for about 20 minutes or until internal temperature reaches 165 degrees.

Chicken, Spinach & Ricotta Quesadillas (2 of 21)  Chicken, Spinach & Ricotta Quesadillas (3 of 21)

Meanwhile, in a skillet with 1 teaspoon oil, over medium-high heat, saute onions and red peppers until softened, about 2-3 minutes. (I left the pepper out this time, as I didn’t have it, it was still good, but I think that red bell peppers make everything taste even better) .

Add spinach, and stir to combine, about 1 minute.

Chicken, Spinach & Ricotta Quesadillas (5 of 21)  Chicken, Spinach & Ricotta Quesadillas (6 of 21)

Remove mixture from pan, and pour it into a paper towel-lined bowl. Set aside, and allow to cool.

Chicken, Spinach & Ricotta Quesadillas (9 of 21)

In a large bowl, combine ricotta cheese, beans, mozzarella cheese, herbs, and lemon juice.

Chicken, Spinach & Ricotta Quesadillas (7 of 21)  Chicken, Spinach & Ricotta Quesadillas (8 of 21)

When chicken is cool enough to handle, dice into half-inch pieces, and add to the cheese mixture.

Chicken, Spinach & Ricotta Quesadillas (10 of 21)  Chicken, Spinach & Ricotta Quesadillas (11 of 21)

Add spinach mixture to chicken-cheese mixture. Mix, and adjust seasoning if needed.

Lay out tortillas, and scoop 1/3 cup mixture into center of each tortilla.

Chicken, Spinach & Ricotta Quesadillas (12 of 21)  Chicken, Spinach & Ricotta Quesadillas (13 of 21)

Press gently to flatten filling evenly, until filling is about a quarter-inch from edge. Lightly brush both sides of quesadilla with oil and bake for 25 minutes or until tortillas are golden brown.

Chicken, Spinach & Ricotta Quesadillas (14 of 21)  Chicken, Spinach & Ricotta Quesadillas (15 of 21)

Let the filling set for couple of minutes before cutting. Cut in half, and serve.

Chicken, Spinach & Ricotta Quesadillas (17 of 21)

Chicken, Spinach & Ricotta Quesadillas (20 of 21)

Chicken, Spinach & Ricotta Quesadillas (16 of 21)

HEALTHY CHICKEN QUESADILLAS RECIPE

  • Servings: 8
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Healthy Chicken Quesadillas RecipeIngredients:

  • 2 chicken breasts, approx. 4 oz each
  • 2 1/2 teaspoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 medium white onion, finely diced
  • 1 medium red bell pepper, diced
  • 1 bag spinach (6 to 8 oz), stems removed
  • 1 cup ricotta cheese
  • 1/2 cup cooked beans, drained
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh herbs (parsley, rosemary), chopped
  • juice of 1/2 lemon
  • 8 small whole grain tortillas (6-inch diameter)

Directions:

  1. Preheat oven to 450 degrees F.
  2. Lightly coat chicken with oil, season with salt and pepper. Place chicken on a parchment-lined baking sheet and roast for about 20 minutes or until internal temperature reaches 165 degrees.
  3. Meanwhile, in a skillet with 1 teaspoon oil, over medium-high heat, saute onions and red peppers until softened, about 2-3 minutes. (I left the pepper out this time, as I didn’t have it, it was still good, but I think that red bell peppers make everything taste even better) .
  4. Add spinach, and stir to combine, about 1 minute.
  5. Remove mixture from pan, and pour it into a paper towel-lined bowl. Set aside, and allow to cool.
  6. In a large bowl, combine ricotta cheese, beans, mozzarella cheese, herbs, and lemon juice.
  7. When chicken is cool enough to handle, dice into half-inch pieces, and add to the cheese mixture.
  8. Add spinach mixture to chicken-cheese mixture. Mix, and adjust seasoning if needed.
  9. Lay out tortillas, and scoop 1/3 cup mixture into center of each tortilla.
  10. Press gently to flatten filling evenly, until filling is about a quarter-inch from edge. Lightly brush both sides of quesadilla with oil and bake for 25 minutes or until tortillas are golden brown.
  11. Let the filling set for couple of minutes before cutting. Cut in half, and serve.

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