The recipes we love
Chicken and vegetable quesadillas
1 tbsp (15 ml) olive oil
3 cups (750 ml) Arctic Gardens vegetables for chili
2 cups (500 ml) shredded cooked chicken
2 tsp (10 ml) chili powder
½ tsp (2 ml) ground cumin
½ cup (125 ml) fresh cilantro, chopped
12 small tortillas
2 cups (500 ml) cheddar or Monterey Jack, grated
Nutrition Facts per portion ;
- Calories : 425,1
- Protein : 20,9
- Carbohydrates: 39,6
- Fibre : 3,0
- Sodium : 876,0
- In a large pan on high, heat the oil and sauté the vegetables to thaw.
- Add chicken, spices and cilantro. Cook for about 4 to 5 minutes or until heated.
Preheat the pan to medium.
Put half of the tortillas on the working surface and garnish with cheese and the chicken and vegetable mixture.
Cover with the remaining tortillas.
Cook in the pan for 3 to 4 minutes on each side or until the cheese is melted and the tortillas golden.
Serve with salsa, sour cream and guacamole.
Nutrition Facts (per serving):
Protein: 29 g
Fat: 24 g
Carbohydrate: 42 g
Fibre: 4 g
Sodium: 625 mg