Prep: 15 min
1 1/2 oz goat cheese, softened to room temperature
2 tablespoons shredded Monterey jack cheese
1/2 teaspoon virgin olive oil
1/4 cup chopped Vidalia onion
1/2 cup frozen corn kernels, thawed
1 pinch ground black pepper
1/2 cup diced cooked skinless white-meat chicken
1 tablespoon chopped fresh cilantro
4 six-inch corn tortillas
Organic nonstick cooking spray, preferably olive oil
1. Combine the cheeses in a small bowl. Set aside.
2. Heat the olive oil in a medium sauté pan over medium-low heat. Add the onion and cook for 2 minutes. Add the corn and pepper; cook for 1 minute. Add the chicken and cook for 1 minute. Remove from the heat and stir in the cilantro.
3. Divide the cheese mixture in half and spread over 2 of the tortillas. Layer each tortilla with half the chicken mixture and top with the remaining tortillas.
4. Spray a large frying pan or griddle with cooking spray. Warm the quesadillas over medium heat for 5 to 6 minutes, flipping halfway.
Nutritional Facts per serving
Calories 331.3 cal
Fat 12.5 g
Saturated fat 6.5 g
Cholesterol 52.8 m
Sodium 181.3 m
Carbohydrates 35.3 g
Total sugars 1.4 g
Dietary fiber 4.1 g
Protein 21.6 g