Note: This recipe is especially for teens who must avoid gluten, a type of protein found in many foods.
Prep time: 20 minutes
1 tomato, diced
½ onion, finely chopped
1 tbsp. lime juice
1 tbsp. fresh cilantro, chopped
nonstick cooking spray
3 oz. chicken breast, cut into bite-sized pieces
¼ onion, finely chopped
1 clove garlic, minced
2 corn tortillas (gluten-free)
2 oz. jalapeño Jack cheese
Preheat oven to 350°F (176°C).
In a small bowl, combine the tomato, half of the onion, lime juice, and cilantro.
Coat a skillet with nonstick cooking spray. Add chicken and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside.
Sauté remaining half of the onion and garlic in nonstick skillet for 2 minutes.
In another bowl, mix chicken with half of the salsa and set aside.
Spray baking sheet with nonstick cooking spray and place tortilla on baking sheet.
Spread chicken and salsa mixture on the tortilla.
Spread cooked garlic and onions over chicken.
Sprinkle cheese evenly over onion and garlic.
Cover with another tortilla.
Bake until quesadillas are warmed through and cheese is melted, approximately 10 minutes.
Cut into four wedges and serve with remaining salsa.
Serving size: 2 wedges
Nutritional analysis (per serving):
20 g protein
10 g fat
6 g sat. fat
20 g carbohydrate
3 g fiber
50 mg cholesterol
190 mg sodium
285 mg calcium
1 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
You can top with gluten-free sour cream and/or gluten-free guacamole. If you're pressed for time, try substituting with store-bought salsa (check the label to be sure it doesn't contain gluten).