This is one of our weekend meals. You know those meals so good you only have them on the weekend. Yeah, it's that yummy. We buy local goat cheese for this recipe and it's very tasty! We normally add more cheese and sour cream than the recipe calls for but if your watching your calories just follow the recipe. The fresh herbs really add a lot to this meal also. This would be a great meal for the kids or just for a fun weekend!
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons extravirgin olive oil
2 jalapeño peppers, sliced
1 (6-ounce) skinless, boneless chicken breast half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium onion, cut into 1/4-inch slices
3 (8-inch) fat-free flour tortillas
6 tablespoons (3 ounces) crumbled soft goat cheese
1 tablespoon chopped fresh cilantro
4 teaspoons fat-free sour cream
Cilantro sprigs (optional)
Lime wedges (optional)
Combine first 5 ingredients in a blender or food processor; process until smooth. Place chicken in a zip-top plastic bag. Add broth mixture. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken and onion on grill rack coated with cooking spray. Grill onion 3 minutes on each side or until onions are browned. Grill chicken 6 minutes on each side or until done. Cool 5 minutes. Cut chicken into very thin slices.
Preheat oven to 400°.
Place 1 tortilla on a baking sheet coated with cooking spray. Sprinkle with 3 tablespoons cheese, half of chicken, half of onion, and 1 1/2 teaspoons cilantro. Top with 1 tortilla. Sprinkle with remaining 3 tablespoons cheese, chicken, onion, and 1 1/2 teaspoons cilantro. Top with remaining tortilla. Coat tortilla with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Let stand 5 minutes. Cut into 4 wedges. Top each serving with 1 teaspoon sour cream. Garnish with cilantro sprigs and serve with lime wedges, if desired.
4 servings (serving size: 1 wedge)
CALORIES 248(33% from fat); FAT 9.2g (sat 4.1g,mono 3.3g,poly 0.8g); PROTEIN 17.4g; CHOLESTEROL 37mg; CALCIUM 54mg; SODIUM 666mg; FIBER 2.4g; IRON 0.9mg; CARBOHYDRATE 22.9g
Wanda Barras , Cooking Light, AUGUST 2006