By Ricinda Perry

Anyone out there familiar with the old school 90210 show?  Ever heard of the Peach Pit?  For my husband and me, our “Peach Pit” while growing up was, and still is, Chili’s.  There are days I could just eat chips ‘n salsa and be a very happy camper.  We are raising our little girl up to eat at our local Peach Pit – which she very emphatically and deliberately pronounces:  CHILLEEZ!

I have been asked to share with you a modified recipe out of my 90 Challenge experience for this month’s Table for Two.  It’s a homemade version of our personal favorite:  Chili’s Chicken Quesadillas – waist friendly style.

For you busy folks out there, this is largely a crock-pot recipe.  Drop the chicken in the crock-pot in the morning.  Come home after a full day of working in or out of the house, and get ready for a 5-minute delicious and healthy meal.  You can also pull out one of those jars of chicken you canned following my article a couple weeks ago.  (Simply shred and toss in a skillet with salsa until heated.)  Below is the recipe, but feel free to substitute any item with the brand of your choice.  After much experimenting, we prefer the brands I list.

Homemade Chili’s Chicken Quesadillas

Ingredients: 

Mission Carb Balance Flour Tortillas

Regular sized jar salsa (any brand, any spiciness … just not fruity)

Olive Oil (optional)

Fat Free or Reduced Fat Shredded Mexican Cheese

Fat Free or Reduced Fat Sour Cream

Lettuce, Tomato, Onion, Olives (optional)

1 large boneless, skinless chicken breast or 2 halves = 4 tortillas

Directions:

PART 1:  Place 1-2 full chicken breasts in crock pot with one jar of salsa.  Fill empty salsa jar with water, shake, and add to crock pot.  Turn on low if cooking all day, high if you plan to start this after lunch for your dinner and will be home all day to check up on it.  Chicken is ready when it will start to shred.

PART 2:  Remove chicken and shred with fork.

Place 1 tsp. of olive oil in a skillet on medium-to-medium high heat.  When skillet is heated, place tortilla in skillet until it starts to brown, flip and heat.  Remove tortilla from skillet and add a sprinkle of cheese and some shredded chicken on top.  Place another teaspoon of oil into skillet and cook second tortilla.  While cooking tortilla, place toppings on chicken and then cover with second tortilla.  Repeat for remaining quesadillas.  A tip for you … use a pizza cutter to slice quesadillas into nice sizes.

Sit back and enjoy a quick, easy and healthy dinner.  I’d love to hear of any healthy recipes you have discovered during your 90 day challenge.  Please feel free to send them over for us to test and share with our audience.

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