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Chicken Veggie Quesadillas with Ranch Yogurt Sauce

- Posted in BeFIT Approved Recipes


1⁄4 cup low-fat plain yogurt
2 tsp Ranch Seasoning Blend
12 ounces boneless and skinless chicken
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


In a small bowl, make the sauce by combining the yogurt and 1⁄2 teaspoon of the seasoning blend. Cover chill in the refrigerator. 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. 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. Place the chicken in the skillet, and cook over moderate-high heat for 4 to 5 minutes. Turn, and continue to cook until internal temperature reaches 165F, about 5 minutes more. Remove the meat from the skillet, let cool slightly, anddice. Wipe out the skillet with paper towels. 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.

Nutritional Inf0: Calories 368.8; Fat 10.6g; Carbs 30.8g; Fiber 3.7mg; Protein 40g