This quesadilla is pretty healthy, and the kids go crazy for it -- not running-around-the-house-like-rabid-coyotes crazy, mind you, just man-this-dinner-is-good crazy. For the dip, use whatever you like. I usually use an artichoke-asiago dip, but I've also used ranch dressing or a three-cheese dip. Once I even used a spinach dip. Wacky, I know. For a delicious, creamy herb dip recipe, follow this link.
Ingredients
1 boneless, skinless chicken breast
1 tsp. canola oil
1 apple
1 carrot
1/3 cup of shredded cheddar cheese
2 tbsp. creamy dip
6 whole wheat tortillas
Step 1
Cook your chicken and chop it up into small pieces.
Step 2
Peel the apple and shred it. Using paper towel or a clean dish towel, squeeze the shredded apple to rid it of excess liquid.
Step 3
Peel and shred the carrot.
Step 4
Mix the chicken, apple, carrot, cheese and creamy dip in a bowl.
Step 5
Rub a bit of water on one side of each tortilla. Those will be the outsides of the quesadillas. On the dry sides of three, evenly distribute the mixture. Place the dry sides down, and fry each one in a lightly greased frying pan until golden brown.
Cut each quesadilla in four and enjoy dipped in sour cream.
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