Chicken Quesadilla Stack
"Non traditional, low cal but lots of taste! edited from Cooking smart for a healthy heart."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (116.7 g)
- Calories 108.9
- Total Fat - 4.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 15.4 mg
- Sodium - 504.9 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 2.5 g
- Sugars - 1.8 g
- Protein - 6.1 g
- Calcium - 117.8 mg
- Iron - 0.7 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees.
Step 2
Lightly coat baking sheet with veggie spray.
Step 3
Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
Step 4
Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
Step 5
Repeat layering two times.
Step 6
Top with remaining tortilla, pressing down slightly to help hold layers together.
Step 7
Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
Step 8
Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
Step 9
Meanwhile, combine sour cream and remaining cilantro in a small bowl.
Step 10
Cut quesadilla into 6 wedges, but do not separate them.
Step 11
Spread cilantro sour cream over top and spoon salsa in centre.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use low-fat ingredients to lower the calorie count of the dish.
- Choose boneless, skinless chicken breasts for this recipe for easier preparation.
- Substitute the refried beans for mashed black beans. The benefit of this substitution is that black beans are higher in fiber, protein, and iron than refried beans. This substitution increases the nutritional value of the dish while still providing a delicious and filling meal.
- Substitute the Mexican cheese blend for a vegan cheese. The benefit of this substitution is that vegan cheese is dairy-free and lower in fat and calories than traditional cheese. This substitution makes the dish more suitable for those with dietary restrictions or those looking to reduce their fat and calorie intake.
Veggie Quesadilla Stack Replace the chicken with 1 1/2 cups cooked black beans, 1 cup cooked corn, 1 cup diced bell peppers and 1/2 cup diced red onion. Omit the green chilies and salsa. Top with 1/2 cup diced avocados and 1/4 cup diced tomatoes.
Veggie Fajita Quesadilla Stack Replace the chicken with 1 1/2 cups cooked black beans, 1 cup cooked corn, 1 cup diced bell peppers, 1/2 cup diced red onion, 1/2 cup diced mushrooms, 1/4 cup diced red peppers, and 1/4 cup diced yellow peppers. Omit the green chilies and salsa. Top with 1/2 cup diced avocados and 1/4 cup diced tomatoes.
Mexican Rice: A delicious side dish that pairs perfectly with the Chicken Quesadilla Stack. Mexican Rice is a flavorful mix of white rice, garlic, onions and cilantro that can be served as a side dish or as a main course. It adds a flavorful and colorful accompaniment to this Mexican-inspired dish.
Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with the Chicken Quesadilla Stack. They are a creamy and flavorful mix of mashed beans, onions, garlic and spices that can be served as a side dish or as a main course. The creamy texture and flavorful spices add a delicious accompaniment to this Mexican-inspired dish.
FAQ
Q: How do I layer the quesadilla stack?
A: Begin by preheating the oven to 425 degrees. Lightly coat a baking sheet with veggie spray and place one tortilla on top. Spread 1/4 cup refried beans, 1/2 cup chicken, 2 1/2 tablespoons chilies, 1 tablespoon cilantro, and 3 tablespoons cheese. Repeat layering two times and top with the remaining tortilla, pressing down slightly. Cover top tortilla loosely with foil and bake stack until heated through. Remove foil, sprinkle with remaining cheese and bake until cheese melts.
Q: What is the best way to serve a quesadilla stack?
A: Serve the quesadilla stack warm, cut into wedges. Garnish with fresh cilantro, diced tomatoes, and sour cream, if desired. Enjoy!
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Fun facts:
The Mexican dish quesadilla is believed to have originated in the Mexican state of Hidalgo in the 16th century. It was a popular dish among the Aztecs.
In 2009, the Guinness World Records recognised the world's largest quesadilla which was made in Mexico City and weighed over 1,200 pounds.