Chicken and Gruyere
The aged flavor of gruyere cheese in these Chicken and Gruyere Quesadillas makes them a tantalizing sensation for your senses.
You will also find that you can use left-over chicken for this easy chicken recipe or buy one already prepared to cut your cooking time
I found that this simple Watermelon-jicama salad makes a refreshing side dish for these quesadillas:
combine 4 c.(1/2")cubed seedless watermelon, 1 1/2 c.(1/2")cubed peeled jicama, 1 c. chopped English cucumber, and 1/2 c. chopped red onion. Add 2 tbsp. fresh lemon juice, 2 tsp. sugar and 1 tsp. olive oil. Toss well.
BAM! You have a lite side dish for your Chicken and Gruyere Quesadillas.
For the quesadillas you will need:
- 1 tsp. olive oil
- 1 c. sliced mushrooms
- 1/2 c. thinly sliced onion
- 1/8 tsp. salt
- 1/8 tsp. fresh ground black pepper
- 2 tsp. minced garlic
- 1 tbsp. sherry or red wine vinegar
- 2 (10") fat-free flour tortillas
- 1 c. shredded cooked chicken breast
- 1 c. arugula, you may use baby spinach
- 1/2 c. Gruyere cheese, shredded
- Cooking spray
Heat a large nonstick skillet over medium-high heat. Add olive oil and swirl to coat pan. Add mushrooms, sliced onions, salt and pepper. Saute for 5 minutes. Stir in garlic and saute for another minute. Add vinegar and cook for 30 seconds or until liquid almost evaporates.
Arrange half of mushroom mixture over half of each tortilla. Top each with 1/2 c. chicken, 1/2 c. arugula and 1/4 c. cheese. Fold tortilla in half.
Wipe pan clean and heat over medium heat. Coat pan with cooking spray. Place tortilla in pan and place a heavy skillet on top of tortilla. Cook 2 minutes on each side or until crisp.
Chicken and Gruyere Quesadillas are Day 2 of many more recipes to come.
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In Gainesville, Georgia - the chicken capital of the world - it is illegal to eat chicken with a fork!
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