Chicken-Veggie Quesadillas with Ranch Yogurt Sauce
Introduction
This is a great kids' meal, or cut each quesadilla into eight pieces for an appetizer.
Ingredients
1⁄4 cup low-fat plain Greek yogurt
2 tsp Ranch Seasoning Blend
12 ounces boneless and skinless chicken
breast
1 tsp canola oil
2 red or orange bell peppers, top and
bottom removed, cored and seeded
4 whole-wheat tortillas
2 tomatoes, diced
1⁄2 cup shredded Monterey or pepper Jack
cheese
2 tsp Ranch Seasoning Blend
12 ounces boneless and skinless chicken
breast
1 tsp canola oil
2 red or orange bell peppers, top and
bottom removed, cored and seeded
4 whole-wheat tortillas
2 tomatoes, diced
1⁄2 cup shredded Monterey or pepper Jack
cheese
Directions
1. In a small bowl, make the sauce by combining the yogurt and 1⁄2 teaspoon of the seasoning blend. Cover and chill in the refrigerator.
2. Place the chicken into a plastic bag. Using a meat mallet or rolling pin, pound out the meat to 1⁄4-inch thickness. Add oil and remaining seasoning blend to the bag. Marinate meat 10 minutes or up to 8 hours.
3. Place a cast-iron skillet or nonstick skillet over moderate heat. Once warmed, add the peppers. Sear the peppers by pressing down on them, 2 to 3 minutes. Remove from heat, let cool slightly, and dice.
4. Place the chicken in the skillet (discard the marinade), and cook over moderate-high heat for 4 to 5 minutes. Turn, and continue to cook until internal temperature reaches 165° F, about 5 minutes more. Remove the meat from the skillet, let cool slightly, and dice. Wipe out the skillet with paper towels.
5. Reheat the skillet to moderate heat. Build the quesadillas one at a time by placing a tortilla in the pan, then layering on half of the chicken, peppers, tomatoes, and cheese. Top with a second tortilla and cook for 2 minutes on each side until the cheese melts. Remove the cooked quesadilla to a cutting board. To serve, cut each quesadilla in half, with a pizza wheel if you have one. Serve with the ranch sauce.
2. Place the chicken into a plastic bag. Using a meat mallet or rolling pin, pound out the meat to 1⁄4-inch thickness. Add oil and remaining seasoning blend to the bag. Marinate meat 10 minutes or up to 8 hours.
3. Place a cast-iron skillet or nonstick skillet over moderate heat. Once warmed, add the peppers. Sear the peppers by pressing down on them, 2 to 3 minutes. Remove from heat, let cool slightly, and dice.
4. Place the chicken in the skillet (discard the marinade), and cook over moderate-high heat for 4 to 5 minutes. Turn, and continue to cook until internal temperature reaches 165° F, about 5 minutes more. Remove the meat from the skillet, let cool slightly, and dice. Wipe out the skillet with paper towels.
5. Reheat the skillet to moderate heat. Build the quesadillas one at a time by placing a tortilla in the pan, then layering on half of the chicken, peppers, tomatoes, and cheese. Top with a second tortilla and cook for 2 minutes on each side until the cheese melts. Remove the cooked quesadilla to a cutting board. To serve, cut each quesadilla in half, with a pizza wheel if you have one. Serve with the ranch sauce.
Number of Servings: 4
