Quesadilla Explosion Salad Recipe 335

QUESADILLA EXPLOSION SALAD (CHILI'S STYLE)

Quesadilla Explosion Salad (Chili's Style) image

This Mexican inspired salad is infamous for its high calorie count, but the amazing blend of texture and flavor is definitely worth it! If you want to cut calories, skip the quesadillas and just enjoy the salad on its own.

Categories Salad

Time 20m

Number Of Ingredients 7

Ingredients

8 cups (2 l) mixed greens
1/2 cup (1 dl) lime-balsamic vinaigrette
2 grilled chicken breasts, Santa Fe flavored
2 cups (5 dl) corn & black bean salsa
1/2 cup (1 dl) shredded cheese (Mexican blend or cheddar-Jack)
1/2 cup (1 dl) tortilla strips
4 warm quesadillas

Steps:

Toss the lettuce in dressing.
Slice the chicken and arrange it on top of the lettuce.
Top with salsa, cheese and tortilla strips.
Serve with freshly made quesadillas (if used).

Nutrition Facts : Calories 1020 kcal, ServingSize 1 serving

QUESADILLA EXPLOSION SALAD RECIPE - (3.3/5)

Quesadilla Explosion Salad Recipe - (3.3/5) image

Provided by HeidiHo5

Number Of Ingredients 16

Ingredients

SALAD:
QUESADILLA
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla (sometimes labeled Smart & Delicious Low Carb High Fiber), Original/Soft Taco size (NOT Large)
1/4 cup shredded fat-free cheddar cheese
3 cups chopped romaine lettuce
3 ounce cooked boneless skinless lean chicken breast, cut into strips
1/4 cup diced tomatoes
2 tablespoon canned sweet corn kernels, drained
1 tablespoon canned black beans, rinsed
1 teaspoon. fajita seasoning mix, dry
Optional: fresh cilantro
DRESSING
3 tablespoon fat-free balsamic vinaigrette
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 no-calorie sweetener packet (like Splenda)

Steps:

Begin by mixing together the fajita seasoning mix and 2 teaspoons of water. Toss the chicken in this mixture, and set aside. To make the quesadilla, place tortilla in a pan sprayed lightly with nonstick spray. Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat. Once cheese begins to melt, use a spatula to fold the plain half of the tortilla over the cheese-topped half, and then press down with the spatula to seal. Flip quesadilla and continue to cook and press until the entire quesadilla is hot and toasty. Set aside. Build your salad by layering the lettuce, tomatoes, corn, and black beans. Top with the chicken (heating it first, if you like). Cut the quesadilla into triangles, and place them around your salad. Then combine all of the dressing ingredients with 1 teaspoon water, mix well, and serve on the side. If you like, garnish salad with cilantro. Enjoy!

QUESADILLA

Quesadilla image

I often make this quesadilla just for myself. It's a snap to prepare.-Amber Waddell, Grand Rapids, Michigan

Provided by Taste of Home

Categories Appetizers Dinner

Time 10m

Yield 1 serving.

Number Of Ingredients 7

Ingredients

1 to 2 teaspoons canola oil
2 flour tortillas (6 inches)
1/2 cup shredded cheddar cheese, divided
1/2 cup cubed cooked chicken, turkey, pork or beef
1/4 cup sliced fresh mushrooms
1/2 cup shredded Monterey Jack cheese, divided
Sour cream and salsa, optional

Steps:

Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.

Nutrition Facts : Calories 768 calories, Fat 49g fat (25g saturated fat), Cholesterol 173mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.

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