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Chicken-Veggie Quesadillas with ranch yogurt sauce Recipe

   
 

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     Chicken-Veggie Quesadillas with ranch yogurt sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/4 c low-fat plain yogurt
2 tsp ranch seasoning blend
12 oz boneless and skinless chicken breast
1 tsp canola oil
2 red or orange bell peppers
4 whole wheat tortillas
2 tomatoes
1/2 c shredded Monterey or pepper Jack cheese
 

Instructions
In a small bowl, make the sauce by combining the yogurt and 1/2 teaspoon of the seasoning blend. Cover and chill in the refrigerator. 2. Place the chicken into a plastic bag. Using a meat mallet or rolling pin, pound out the meat to 1/4-inch thickness. Add oil and remaining seasoning blend to the bag. Marinate meat 10 minutes or up to 8 hours.
Place a cast-iron skillet or nonstick skillet over moderate heat. Once warmed, add the peppers. Sear the peppers by pressing down on them, 2 to 3 minutes. Remove from heat, let cool slightly, and dice. 4. Place the chicken in the skillet, and cook over moderate-high heat for 4 to 5 minutes. Turn, and continue to cook until internal temperature reaches 165 F, about 5 minutes more. Remove the meat from the skillet, let cool slightly, and dice. Wipe out the skillet with paper towels.
Reheat the skillet to moderate heat. Build the quesadillas one at a time by placing a tortilla in the pan, then layering on half of the chicken, peppers, tomatoes, and cheese. Top with a second tortilla and cook for 2 minutes on each side until the cheese melts. Remove the cooked quesadilla to a cutting board. To serve, cut each quesadilla in half, with a pizza wheel if you have one.
368.8 calories


Originally Submitted
11/26/2011





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