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Chicken and Tea Quesdailla for Four
3 tablespoons plus 1 teaspoon finely ground tea
8 oz chicken breast tenderloins
1 cup shredded reduced-fat cheddar cheese
8 tortillas
1 tablespoon olive oil
1 cup canned diced tomatoes
½ cup chopped onion
½ small jalapeno, minced
1 clove minced garlic
¼ cup chopped cilantro
Boil chicken with 1 tablespoon tea until done. Remove from water, chop coarsely. For each quesadilla, place 1.5 oz cheese, 1 teaspoon tea, and 2 oz chicken between two tortillas. Pan fry in olive oil and cut into wedges.
To make salsa, combine tomatoes, onion, jalapeno, garlic, and cilantro in a blender. Pulse until even in texture. Add remaining tea and salt to taste.
Serving size: 1 quesadilla and ¼ cup salsa
Calories: 450
Fat: 12 grams
Carbs: 55 grams
Protein: 34 grams
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