Did you know that April is Grilled Cheese month? Yep, it is. You’re welcome.
Some major damage could be done with that theme…I could easily eat cheese all.day.long. And bread. And any other goodies that can be thrown in between.
But we all know I’m behaving. Boo. Time to get creative.
Everyone has their own preferences when grilling chicken. Do what you like, but I’ll tell you what I did anyway 🙂 For this dish, I sliced the breast thin and seasoned it with salt, pepper and garlic powder.
I busted out my Griddler to cook the chicken and the quesadilla. Grill plates for the chicken, griddle plates for the quesadilla (now, why hasn’t anyone bought the waffle plates for me yet? hmmm…). You could even grill the asparagus in advance if you wanted to, but I didn’t…I quickly steamed it. In hindsight, I may have even left it uncooked. Hmmm. Maybe next time.
Quick, easy, delicious and low in points! We both enjoyed this for lunch while watching the Yankees kick some Red Sox ass.
Chicken, Asparagus & Goat Cheese Quesadilla
2 tortillas (Trader Joe’s Reduced Carb Whole Wheat)
2 tablespoons soft goat cheese
1/2 cup grilled chicken, diced
baby asparagus spears
extra virgin olive oil
While griddle is heating up, spread 1 tablespoon goat cheese on each tortilla. Add chicken on top of one tortilla, then asparagus, then top with other tortilla.
Spread a tiny bit of oil on outside of tortilla and place on griddle, then oil the other side. If using a press, close the top and cook the quesadilla until cheese has melted and tortilla is slightly brown. If using a pan, flip after a few minutes, then cook on other side. Remove and cut once slightly cooled.
WW Points+ = 6