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IHOP Chicken & Spinach Salad with Crispy Chicken


‚Äč36 Totino’s Cheese Pizza Rolls

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  Recipe by Mayo Clinic

Serves: 6


  • 4 boneless, skinless chicken breasts, each 4 ounces
  • 1 cup chopped onions
  • ½ cup smoky or hot salsa
  • 1 cup chopped fresh tomatoes
  • 1 cup chopped fresh cilantro
  • 6 flour tortillas, each 8 inches in diameter
  • 1 cup shredded reduced-fat cheddar cheese


Preheat the oven to 425°F. Lightly coat a baking sheet with cooking spray.

Cut each chicken breast into cubes. In a large, nonstick frying pan, add the chicken and onions and sauté until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes. Remove from heat. Stir in the salsa, tomatoes and cilantro.

To assemble, lay a tortilla flat and rub the outside edge with water. Spread about ½ cup of the chicken mixture onto the tortilla, leaving about ½ inch free around the outer rim. Sprinkle with a spoonful of shredded cheese. Fold tortilla in half and seal. Place on a cookie sheet. Repeat with the remaining tortillas. Lightly coat the top of the tortillas with cooking spray.

Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes. Cut in half and serve immediately.
  Chicken Quesadillas

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
10.0 g
     Saturated Fat
3.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
3.0 g
51 mg
736 mg
-- mg
Total Carbohydrate
55 g
     Dietary Fiber
1 g
-- g
32 g

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