Preheat grill to 350 degrees.
Sprinkle chicken breast with pepper and salt. Put in fridge.
Wash and shuck 2 ears of corn. Slice the corn into 1/2" medallions and spray with olive oil Pam. Sprinkle with salt and paprika. Place on grill and cook for 15 minutes rotating from side to side (make sure and leave enough room for the chicken).
Put chicken on grill and cook for 10 minutes making sure that all the pink is cooked out.
Pull the chicken and allow it to cool slightly.
Place a large skillet on the stove and turn to medium high. Chop the chicken into chunks.
Measure out 2 portions of 4oz and 2oz. Place to the side. Take 3 whole wheat tortillas and spread approximately 1/2 tsp Smart Balance on the outer side of each. Place the 1 tortilla butter side down and add 1/2 tbsp BBQ sauce, 4 oz portion of chicken, and 1/2 cup low fat cheese. Cover with another tortilla and cook 5 minutes or until cheese is melted (rotate from one side to the other while cooking).
Once cooked slice into pizza slices with the pizza roller.
For the last tortilla, place it butter side down and add 1 tsp BBQ sauce, 2oz portion of chicken, and 1/4 cup low fat cheese, fold it in half and cook both sides.
Portions:
Male: 1 Whole quesadilla with an ears worth of corn medallions.
Female: 1/2 quesadilla with 1/2 an ears worth of medallions.
Some fresh sliced jalapenos can make this quesadilla catch fire and ignite your taste buds enjoy with caution!
~Mario
Subscribe to:
Post Comments (Atom)
Those Corn Medallions sure make some good Corn Hole Medallions the next day, although the Corn Medallions taste way better, thanks Lite Tonite. Where is the lean meat night or is chicken lean meat?
ReplyDelete