The serving size suggested is for appetizers, but we like this as a main dish.
3 tablespoons extra virgin olive oil
11/2 pounds chicken breast tenders, cut into bite-size pieces
1 red or white onion, sliced into rings
2 cloves garlic, minced
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
Salt to taste
8 low-sodium, whole-wheat tortillas, no sugar added
2% shredded Cheddar cheese for garnish (optional)
Low-fat sour cream for garnish (optional)
Add oil to slow cooker, and preheat on HIGH about 15 minutes before adding chicken. Add chicken to the slow cooker. Cover, and cook on HIGH for 1–11/4 hours, or until chicken has lost its pink color. Preheat oven to broil during last few minutes of cooking time. Uncover slow cooker; add remaining ingredients except tortillas, and stir to combine. Using oven mitts, remove slow cooker insert, and place on the middle oven rack. Broil 8–10 minutes, or until peppers are tender. Remove insert, and serve on warmed tortillas. If desired, garnish with 2% shredded Cheddar cheese and a dollop of low-fat sour cream.
Note: If slow cooker does not have a removable insert, place ingredients in a broiler-safe skillet or pan, and follow the instructions detailed above.
Data does not include added salt.
Serving Size: 1/2 quesadilla
Calories: 159; Total Fat: 10g; Saturated Fat: 2g; Trans Fat: 0g; Cholesterol: 18mg; Sodium: 202mg; Carbohydrates: 10g; Dietary Fiber: 1g; Sugars: 1g; Protein: 7g
This and other Skinny Ms. Slow Cooker recipes can be found in: