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Basil Chicken Quesadilla

Basil Chicken Quesadilla Picture

Calories 390 (23% from fat)
Fat 10 gram
Saturated Fat 3.9 gram
Trans Fat 0 gram
Cholesterol 93 mg.
Sodium 616 mg.
Carb. 27 gram
Fiber 3 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 45 gram


1 boneless skinless chicken breast (Average weight is 4 oz. raw per chicken breast.)

4 6-inch corn tortillas
(We used La Dona.)

1/2 cup reduced fat shredded mexican cheese
(We used Sargento.)

1/2 cup fat free shredded cheddar cheese

fresh basil

4 Tbsp. nonfat sour cream

4 Tbsp. fresh salsa
(We used La Mexicana.)

fat free cooking spray

1. Cook chicken over medium heat in nonstick pan with fat free cooking spray. Chicken should be browned on each side and no longer pink in the middle.

2. Drain pan and cut chicken into 1 inch cubes. Set chicken aside.

3. Pllace a tortillas in the skillet side by side and sprinkle with 1/4 cup of Mexican cheese and 1/4 cup cheddar cheese, spread evenly.

4. Place 1/2 chicken breast on top of cheese and cover chicken and cheese with fresh basil leaves. Place a tortilla on top. When cheese starts to melt flip the tortilla. Cook for an additional 1-2 minutes or until the tortilla starts to brown.

5. When tortilla is browned, remove from heat and cut into quarters. Serve with 2 Tbsp. fresh salsa and 2 Tbsp. fat free sour cream per tortilla. Four quarters make one serving.

Yield: 2 Servings

Basil Chicken Quesadilla 

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