RECIPE FILES: CHICKEN CAPRESE QUESADILLA

Last week I split my pants… yes, I legitimately SPLIT. MY. PANTS. I dine out frequently and order in cheeseburgers just as often—not to mention I have yet to get into that whole exercise thing—so it should come as no surprise. But something’s gotta give, and I would prefer it not be another pair of pants. So while I’m working on working out, I’ve created a new rule for myself: I must eat (semi) healthy foods when at home.

Kicking off my “healthier food at home” regime is this homemade Chicken Caprese Quesadilla. Admittedly, I used fake chicken in an effort to make it healthier, but the taste and texture of the faux fowl was akin to the rubber comedy prop. Word to the wise: use real chicken. But artificial poultry aside, this is an awesome and simple dish for a solo weeknight dinner.

Serves 1 

Ingredients:

2 whole wheat tortillas

Fresh mozzarella

Chopped tomatoes

Chopped red onions

Fresh basil

Chicken strips, cooked

Balsamic reduction*

Freshly cracked pepper

Use as much of each ingredient as you like—there’s no “right” amount

*Balsamic reduction is actually super easy to make and stores well. Check out this recipe: How to Make Balsamic Reduction

Instructions:

Spread the mozzarella, tomatoes, onions, basil, and chicken strips evenly over one of the tortillas. 

Drizzle with the balsamic reduction and season with freshly cracked pepper.

Put the second tortilla on top and cook over medium-low heat on a nonstick flat surface (a skillet works well) until the cheese has melted. 

Cut the tortilla into quarters using a pizza cutter, and enjoy!

 

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