Beyond Your Scale

Chicken & Veggie Quesadillas
15 minutes
 Whole Wheat Tortilla (large)
 Cheddar Cheese (grated)
 Chicken Breast, Cooked
(shredded)
 Red Onion (thinly sliced)
 Salsa
 Green Onion (chopped)
 Cilantro (chopped)
 Jalapeno Pepper (thinly sliced,
optional)
495
22g
Saturated
11g
26g
Fiber
6g
49g
 This is best enjoyed right after cooking.
 Use a gluten-free tortilla.
 Use a dairy-free cheese.
 Season the chicken with chili powder, smoked paprika, and/or salt.
 Sour cream, greek yogurt, salsa, or guacamole.
 One serving is equal to one quesadilla.
Heat a large non-stick skillet over medium heat. Add the tortilla to the skillet
and top with grated cheese, leaving a small border around the edges. Cover
with a lid and let it cook for one to two minutes until the cheese is melted.
Add the shredded chicken breast to half the tortilla and top with red onion,
salsa, green onion, cilantro, and jalapeno pepper.
Fold the tortilla in half and gently press down. Cook for two to three minutes
per side or until browned and crispy. Let the quesadilla cool slightly and then
cut into wedges. Enjoy!
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