Photograph by Valerie Cogswell.
Not only are these chicken quesadillas easy to make, but they're also good for you. Each serving has a great balance of protein, carbohydrates and fat so you can actually burn fat and boost your metabolism during the big game (yup, it's possible!).
If you're short on time, don't worry. You can cut down on the prep work by using a pre-cooked rotisserie chicken and store-bought salsa. But don't forget my top tip for making chicken quesadillas: the more you stuff 'em, the better the flavor, so be sure to load up with all your favorite fillings.
CHICKEN QUESADILLA RECIPE
Makes 8 quesadillas (half size)
Fat free cooking spray
8 whole grain, low-carb or gluten-free wraps (about 8 inches in diameter)
1 rotisserie chicken, skin and bones removed, meat shredded
About 2 3/4 cups of regular or reduced-fat (not low-fat) cheddar or jack cheese
2 cups cherry or grape tomatoes, halved
1 red onion, chopped
Jalapeno, chopped or sliced
Plenty of fresh cilantro, chopped
Homemade Restaurant-Style Salsa (get the recipe here)
2% fat Greek yogurt (in place of sour cream)
On one half of each wrap, layer about 1/2 cup chopped chicken, 1/3 cup cheese, a spoonful or two of salsa (adds moisture and flavor), and desired toppings (sliced tomato, jalapeno, cilantro, onion). Fold wrap in half to cover toppings.
Heat a large non-stick pan over medium heat. Spray with fat-free cooking spray. Carefully place a quesadilla in the pan and cook on each side until cheese is melted throughout and the outside is lightly golden brown.
Serve with salsa, Greek yogurt and any leftover fillings.
Do you have a question for Valerie Cogswell or a favorite recipe you'd like to share with Patriots Nation? Let us know at email@example.com.