A lighter version of a quesadilla served open-faced and topped with chicken, cheese, whole grain brown rice and cilantro.
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Open-Faced Chicken and Rice Quesadilla
Recipe by Jen Haugen, RDN, LD
- 4 (6-inch) corn tortillas
- 3 cups cooked, diced chicken breast
- ¾ cup fresh diced tomato
- 2 cups cooked Uncle Ben’s Whole Grain Brown Rice
- 3 ounces shredded cheddar cheese
- ½ cup plain non-fat Greek yogurt
- 2 tablespoons (30 milliliters) lime juice
- ¼ teaspoon cumin
- ½ cup chopped cilantro
In a large skillet over medium heat, cook tortillas on each side until golden brown, approximately 30 seconds per side. Lay out tortillas on large sheet pan (may need to do in 2 batches or on 2 pans). Evenly divide and layer the following ingredients in this order: chicken, tomato, rice and cheese. Repeat with each tortilla, leaving each tortilla open-face for cooking. Stir together non-fat plain Greek yogurt, lime juice and cumin, set aside. Broil each quesadilla over high heat for 1-2 minutes or until cheese is golden and bubbly. Top with fresh cilantro and serve with Greek yogurt sauce. Serves 4.
Serving Size: 1 quesadilla (1 tortilla + 1/2 cup rice + 3 tablespoons diced tomato + 3/4 cup cooked chicken + 1/4 cup cheese, plus 2 tablespoons sauce)
CALORIES 417; TOTAL FAT 12g; SAT. FAT 5g; CHOL. 73mg; SODIUM 207mg; CARB. 41g; FIBER 3g; SUGARS 2g; PROTEIN 31g; POTASSIUM 407 mg