My drive-through staple was once an inexpensive but very tasty chicken quesadilla from Taco Bell. On hungry days, I’d been known to eat two!
Then I learned that each consumed two-thirds of a day’s calories – and haven’t been back since.
If you or your children frequent fast food places, check the websites for ideas about dishes suitable for diet and lifestyle – and perhaps, like for me, real shocks about favorites.
McDonald’s leads the pack for easy-to-access information. Other sites include Burger King, Taco Bell and Wendy's.
Oh – and while you’re looking? Check out Krispy Kreme, Domino’s, Pizza Hut and Subway.
Four cups chopped chicken is roughly equivalent to ¾ of a 3-pound grocery store rotisserie chicken or four cooked chicken breasts. Stirring the hot vegetables into the chicken mixture will cook the spinach just perfectly. To my taste, the spicy cheese is too hot for eating on its own but does add a needed bite to bland tortillas. For still more bite, top each quesadilla with salsa which is virtually calorie-free. We’ve become so accustomed to large portions that for some, half a quesadilla may appear objectionably diet-size. To combat this impression, serve the quesadillas on small plates or with lightly dressed salads thick with filling fresh vegetables.
CHICKEN VEGGIE QUESADILLAS
Time to table: 35 minutes
Serves 12 from 6 cups filling
- 2 tablespoons vegetable oil
- 1 large onion, chopped (about 2 cups)
- 2 cups chopped celery (from 4 stalks)
- 2 cloves garlic, minced
- 1 cup grated carrots (about 1 large)
- 4 cups cooked chicken, chopped or shredded
- 1 cup packed fresh spinach, chopped roughly
- 4 ounces spicy cheese (such as pepper jack)
- 6 burrito-size flour tortillas
- 3 teaspoons (or less) vegetable oil
Heat a large, deep skillet and add oil. When oil is hot, add onion and celery. Sauté until soft and beginning to brown. Add garlic and carrot and sauté another 1 – 2 minutes.
While vegetables are cooking, prepare chicken and place in a large bowl. Add spinach. Stir in hot vegetables. Add cheese and combine well. (May be prepared ahead to here, then refrigerated.)
Arrange 1 cup filling on half of each tortilla, spreading to the edge. Fold tortilla over filling and flatten firmly with your fingers.
Lightly wipe skillet clean with a paper towel. Heat on medium using 1 teaspoon oil, spread evenly, for every two quesadillas. Two at a time, heat quesadillas through until tortillas are lightly browned but still soft. Halve and serve immediately.
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