Chicken Tender Quesadilla with Sun-Dried Tomato Chutney
Smokey Gruyere cheese and a sweet Sun-Dried Tomato Chutney dress up crunchy chicken in this new Chicken Tender Quesadilla.
- 2 yellow bell peppers
- 1 onion diced
- 2 tsp extra virgin olive oil
- pinch kosher salt
- 1/4 cup sun-dried tomato pesto
- 3 Tbsp apricot preserves
- 1/2 tsp balsamic vinegar
- 4 large purchased chicken tenders chopped
- 2 cup shredded smoked Gruyere cheese
- 8 large whole wheat tortillas
- olive oil cooking spray
Put on the oven broiler. Roast the bell peppers, turning a quarter turn every 5 minutes, directly under the broiler. Transfer to a ziploc bag to steam 5 minutes.
While the peppers are cooking, cook the onions. In a nonstick pan, saute the onions in the olive oil over high heat until lightly browned. Add a pinch of salt and set aside.
Remove the peppers from the ziploc bag. Discard the blistered skins and seeds, and chop the peppers. Set aside.
To make the Sun-Dried Tomato Chutney, simply combine the sun-dried tomato pesto, apricot preserves, and balsamic vinegar in a small bowl.
To assemble a quesadilla: lay a tortilla on a board or dish. Spread a couple tablespoons of the sun-dried tomato chutney. Layer 1/4 of the onions, roast yellow bell pepper, chicken, and cheese. Top with a second tortilla.
Heat a large nonstick skillet over medium-high heat. Spray with cooking spray. Carefully slide an assembled quesadilla into the pan. Spray the top tortilla with cooking spray. Cook until bottom quesadilla is toasted. Put a heat-resistant bake sheet or dish on the pan and quickly flip to transfer the quesadilla out of the pan. Then carefully slide the tortilla back into the pan to toast the other side. Once done, slide to a board or dish to cut and serve. Yields 4 servings.
Calories: 783kcal (39%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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