Jenny Volumizing: Cheesy Chicken Fajita Quesadilla

There is something about the new Jenny Craig menu.

The new foods have been SO DELICIOUS and SO SATISFYING!  They’ve also given me an opportunity to try some new creative recipes, including this one that I’m sharing today!

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

I must say, the new quesadilla is REALLY good on it’s own.  It’s cheesy and spicy.. and tastes like a major indulgence.  For some reason, when I eat it… I’m missing the veggies, so I decided to load it up!  Adding not only onions and peppers, but also a little spinach just to bulk it up!

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Cheesy Chicken Fajita Quesadilla

Serves 1

INGREDIENTS

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

1 package Jenny Craig Baja Style Quesadilla

1/4 red pepper, sliced

1/4 onion, sliced

1/4 cup fresh spinach, sliced

1/8 tsp. Penzey’s Fajita Seasoning

cooking spray

salsa

INSTRUCTIONS

1.  Cook quesadilla on a plate for 45 seconds.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

2.  In a saute pan, cook your onion and pepper for about 3 minutes stirring frequently.  Add 1/8 tsp. fajita seasoning and mix well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

4.  Add spinach and sauté for an additional 1-2 minutes until the spinach wilts.  Note:  I made a little extra veggies for two quesadillas.  If you follow the ratios above, it should be perfect for one quesadilla.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

5.  Move the veggies to a small bowl.  Open the quesadilla, and remove the chicken and cheese mixture.  Using a small spatula, mix the cheese mixture with the veggies and combine well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

6.  Place the mixture back in the tortilla.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

7.  Heat your skillet to medium high heat and spray it again with cooking spray.  Return the quesadilla to the skillet, and good for about a minute on each side until browned and the insides cook well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

8.  Serve with your favorite salsa.  Note:  I used Trader Joe’s Organic Tomatillo and Yellow Chile Salsa.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Related posts:

Caprese Salsa

By now, you likely know I love all things that begin or end with the word “caprese.”  And, today’s salsa is a new love…

Caprese Salsa | No Thanks to Cake

This weekend, I had some ladies over for a CAbi Party!  If you’ve never seen CAbi’s clothing line, you should definitely check it out.  Unique high quality pieces for the ladies… and I love the whole line!

My CAbi consultant Teri encouraged me to keep the food simple for the party, since most people don’t like to try on clothes when they are feeling full.  Well, I tried Teri, but I just can’t resist putting out delicious food for folks coming over to my place.  Of course, I put together a spread including this tasty salsa.

I have to tell you though, this salsa is INCREDIBLY easy to make and made with simple, simple ingredients.  I found the idea on Pinterest, and the recipe linked back to my blog designer Cassie over at Back to Her Roots.  I scaled down the recipe a bit, and wow… so delicious!

Caprese Salsa

Adapted from Back to Her Roots

Serves 16

INGREDIENTS

Caprese Salsa | No Thanks to Cake

3 cups diced ripe tomatoes, seeded

1/4 cup fresh basil, chopped

1 cup mozzarella balls, in water

1 Tbsp. extra virgin olive oil

1 tsp. balsamic vinegar

salt

pepper

INSTRUCTIONS

1.  Dice your tomatoes.  Note:  I find that removing the seeds makes for the best salsa/pico de gallo.

Caprese Salsa | No Thanks to Cake

2.  Prepare your basil.  Note:  I always like to dice my basil into ribbons, chiffonade style.

Caprese Salsa | No Thanks to Cake

3.  Combine tomatoes, cheese, and basil in a large bowl.  Note:  I sliced each perillini ball into quarters.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

4.  Add olive oil and vinegar.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

5.  Toss to combine.  Add salt and pepper to taste.  Store in the refrigerator before serving.  Note:  My suggestion is to make and serve the salsa within a few hours for the best flavor.  

Caprese Salsa | No Thanks to Cake

6.  Enjoy with pita chips, 34 degrees crackers, or a healthy tortilla chip.  Note:  I served mine with Trader Joe’s Reduced Guilt Wholegrain Pita Chips.

Caprese Salsa | No Thanks to Cake

Per 1/4 cup serving (not including chips):
CAL 43; CARB 1g; FAT 3g; PROT 3g; FIB 0g; WW Points Plus: 1

Related posts:

Easy Pico De Gallo

I absolutely love pico de gallo.  And, it’s hard to believe that I’ve never made it before now.  That’s just plain crazy!

Easy Pico de Gallo | No Thanks to Cake

Being that it’s tomato season, and that I can’t get enough of these red beautiful bad boys… it was prime time for me to try to make my own pico.

I got inspired to make this chunky salsa after enjoying Cafe Rio again on Saturday.  I always get what I like to call a “mexi-salad” there.  The Cafe Rio Salad comes with way too much on it, so I change it up quite a bit… I remove the tortilla, the beans, the rice, and most of the toppings to make room for grilled chicken, guacamole, and what I like to call an obscene amount of pico de gallo.

Cafe Rio Salad | No Thanks to Cake

Yep… it’s a little excessive, but when you remove everything else… you might as well load up on what you like, right?

Knowing I had a few fresh tomatoes leftover from last week’s haul at the farmer’s market, I decided to get chopping and create my own at-home pico.  I also had just picked up a new citrus juicer that I was dying to use….  great excuses to make some great pico!

Easy Pico de Gallo

Makes 2 1/2 cups

INGREDIENTS

Easy Pico de Gallo | No Thanks to Cake

4 hot house tomatoes, seeded and diced

1 small onion, diced

1 jalapeño, diced with seeds and stems removed

1/4 bunch of cilantro, chopped

juice of 1/2 lime

1/4 tsp. salt

1/4 tsp. pepper

INSTRUCTIONS

1.  Dice your tomatoes, taking care to remove the seeds.

Easy Pico de Gallo | No Thanks to Cake

2.  Dice your onions next.  Note:  I took this as an opportunity to use my onion chopper from Williams-Sonoma.  I wish I had used this for the tomatoes too, as it created the most perfectly uniform dice!

Easy Pico de Gallo | No Thanks to Cake

3.  Dice your jalapeño next.  Note:  I put the jalapeño into the vegetable chopper for a fine dice… in seconds!

Easy Pico de Gallo | No Thanks to Cake

4.  Chop your cilantro and add it to the mix.

Easy Pico de Gallo | No Thanks to Cake

5.  Squeeze 1/2 of a fresh lime into the mixture.  Note:  I used my Lemon Press from Williams-Sonoma to squeeze the lime.  If you don’t have one of these yet, I highly recommend it!

Easy Pico de Gallo | No Thanks to Cake

Easy Pico de Gallo | No Thanks to Cake

6.  Add the salt and pepper.  Mix to combine and refrigerate immediately.  Flavors will begin to combine, and create the most delicious pico.

Easy Pico de Gallo | No Thanks to Cake

7.  Serve with baked chips, over grilled chicken, or with a spoon!

Easy Pico de Gallo | No Thanks to Cake

Divider

If you like this recipe, you may also enjoy these yummy sauces from NTTC.

Restaurant Style Salsa | No Thanks to Cake

Cafe Rio Creamy Tomatillo Ranch Dressing | No Thanks to Cake

The Very Best {EVER} Guacamole | No Thanks to Cake

Related posts:

Stuffed Poblano Peppers

Sometimes I stumble upon an amazing dinner…. and today’s recipe is one of those.

Stuffed Poblano Peppers | No Thanks to Cake

I didn’t plan to make this for dinner, and then it all just came together.

My local farmers’ market has stand that sells vegetables by the bag.  You can fill a pretty large bag with all of your favorite veggies, for just $10.  Pretty cool, right?

Stuffed Poblano Peppers | No Thanks to Cake

I ended up having a little room left and added two poblano peppers as a last minute addition.  I’m a big fan of Chile Relleno (a la Trader Joe’s), so I thought I would try to make my own version… but healthier with these peppers.

I also leveraged a few other recipes that I had made recently to create this dish.  Click the images below for the full recipes…

Crockpot Salsa Chicken | No Thanks to Cake

Restaurant Style Salsa | No Thanks to Cake

I can’t believe how delicious these peppers came out!  Poblanos have a much milder flavor than a bell pepper, and I really prefer them to traditional stuffed peppers.  I seriously wish I would have bought about 5 of those peppers!  Next time, I will!

Stuffed Poblano Peppers

Serves 1

INGREDIENTS

Stuffed Poblano Peppers | No Thanks to Cake

1/3 cup shredded chicken (I used Salsa Chicken)

1 poblano pepper

1 roma tomato, diced and seeded

1 wedge Laughing Cow Cheese – Chipotle and Queso Fresco flavor

2 Tbsp. diced onion

1 tsp. minced garlic

2 cups fresh spinach

cooking spray

salt and pepper

1 1/2 Tbsp. reduced fat 4-Cheese Mexican cheese, shredded

Salsa (I used Restaurant Style Salsa)

INSTRUCTIONS

1.  Preheat the oven to 350 degrees.

2.  Saute onions and garlic in a large skillet sprayed with cooking spray for 1-2 minutes over medium heat.  Add spinach and sauté until wilted, about 1-2 more minutes.

Stuffed Poblano Peppers | No Thanks to Cake

3.  Add chicken and tomatoes to the pan, and stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

4.  Add one wedge of Laughing Cow Cheese.  Stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

5.  Remove the top of the pepper where the stem is.  Cut the pepper vertically to allow for it to be filled.  Remove the seeds as best you can, and fill it with the chicken mixture.

Stuffed Poblano Peppers | No Thanks to Cake

6.  Place in a cooking sheet, sprayed with non-stick spray.  Top with shredded cheese.  Bake for 20-25 minutes until cheese is melted and pepper is cooked.

Stuffed Poblano Peppers | No Thanks to Cake

7.  Remove to a plate to serve.  Top with fresh salsa.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

Per entire recipe serving:

CAL 307; CARB 20g; FAT 13g; PROT 33g; FIB 5g; WW Points Plus: 8

Related posts: