(Makes 4 Servings)
This tasty twist on the traditional Mexican-style quesadilla debuts our new series of healthy recipes that we’re calling Requests from Guests. Which means exactly what it says – it’s one of the favorite dishes of the women who come to Green Mountain, and they want the recipe! Serve with lettuce greens and chopped tomatoes…and enjoy!
12 ounces boneless, skinless chicken breasts (about 2 cups cooked, chopped)
¼ teaspoon garlic powder
1 teaspoon fresh chopped rosemary
¼ teaspoon dried oregano (or 1 teaspoon fresh chopped oregano)
¼ teaspoon paprika
1 tablespoon lemon juice
1 tablespoon olive oil
1/3 cup roasted chopped red pepper* or 1/3 cup chopped green onion
3 ounces chevre cheese (goat cheese)
2 ounces Neufchatel cheese
¼ cup Parmesan cheese
4 8-inch whole-wheat tortillas
2 ounces (1/2 cup) mozzarella cheese
Heat oven to 350°F. Toss chicken breast with salt, pepper, garlic powder, rosemary, oregano, paprika, lemon juice and olive oil. Place on parchment lined baking sheet and bake 15-20 minutes. Cool and chop. In a bowl, combine chicken and red pepper (or green onions); season with additional salt, if needed.
In another small bowl, whip together chevre, Neufchatel, Parmesan cheese and pepper.
Place tortillas on a parchment lined cookie sheet; spread cheese mixture on one half side of each tortilla, top with chicken mixture and sprinkle with mozzarella. Fold over press together lightly. Bake 15 minutes. Remove from oven and allow to cool about 5 minutes before cutting into wedges. Serve.
*Roasted red pepper: Heat oven to 350°F. Cut ½ large red pepper into strips, toss with a little olive oil and place on a cookie sheet. Bake about 25- 30 minutes until roasted.