By Brittanie Peterson
Preheat a large skillet over medium heat and brush with 1 tsp of olive oil.
Place a tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over one half of the tortilla.
Layer 2 oz of sliced grilled chicken over the cheese.
Add 1/8 cup of pico de gallo on top of the chicken.
Fold the tortilla in half to cover the filling and gently press down with a spatula.
Cook for about 2-3 minutes on each side or until the tortilla is golden and the cheese is melted.
Remove the quesadilla from the pan and repeat the process with the remaining tortillas and fillings, brushing the pan with additional olive oil as needed.
Once all quesadillas are cooked, cut each into 3 wedges.
Serve the quesadillas warm, each with a portion of mixed greens on the side. Drizzle a bit of remaining olive oil over the greens and season with salt and pepper.
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This Mexican Lunch Dinner Simple recipe is ready in 20 minutes and features Grilled chicken, Whole-wheat tortillas, Shredded cheddar or Oaxaca cheese and other delicious ingredients. Contains 450 calories total.
Preheat a large skillet over medium heat and brush with 1 tsp of olive oil.
Place a tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over one half of the tortilla.
Layer 2 oz of sliced grilled chicken over the cheese.
Add 1/8 cup of pico de gallo on top of the chicken.
Fold the tortilla in half to cover the filling and gently press down with a spatula.
Cook for about 2-3 minutes on each side or until the tortilla is golden and the cheese is melted.
Remove the quesadilla from the pan and repeat the process with the remaining tortillas and fillings, brushing the pan with additional olive oil as needed.
Once all quesadillas are cooked, cut each into 3 wedges.
Serve the quesadillas warm, each with a portion of mixed greens on the side. Drizzle a bit of remaining olive oil over the greens and season with salt and pepper.
Calories per Serving: 450
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