Chicken Fajita Quesadillas

From Jenny Craig Gourmet

I'm sure somebody out there has tried this before but yesterday at work I was trying to think of a way to change up my JC Chicken Fajita entree. Its actually one of my favorites but I wanted something a little different. Inspiration hit and I decided to make them into quesadillas. These were so good and incredibly filling - you have to try them!

Quesadillas
1 JC Chicken Fajita entree, defrosted (I discard the seasoning packet and use my own but you can use the one included instead of the cumin and chili powder listed below)
3/4 cup cooked red peppers and onions (I happened to have these leftover but you can cook some up in a pan with some PAM or cook up whatever combination of vegetables you'd like as your filling)
juice of half a lime
1 T chopped cilantro
1 tsp cumin
1 tsp chili powder
1 oz fat free shredded cheddar cheese, optional
1 T fat free sour cream, optional
salsa or hot sauce, optional
PAM

Heat a non stick skillet and a non stick flat griddle over medium heat. Spray both with PAM. Add the JC Chicken Fajita entree (reserve the tortillas) to the skillet along with your additional peppers and onions (or whatever combination of veggies you prefer). Heat them through really well about 5-8 minutes. Meanwhile add the tortillas to the griddle and cook on one side until crispy.

Add the cumin and chili powder to the chicken and pepper mixture along with the juice of half of a lime. Stir well to combine. Once the tortillas are crispy flip them over to crisp up the other side. Spread about 1 tsp sour cream on one of the tortillas. Top with chicken and pepper mixture, cheese, cilantro and another squirt of lime juice. You could also add some hot sauce here too. Top with the other tortilla and remove from heat. Cut into quarters. Serve with remaining sour cream and salsa or hot sauce.

Stuffed Peppers

From Jenny Craig Gourmet

So I haven't been very good at keeping this blog up to date with all of the things I've been doing to my JC food to keep things interesting. I do apologize but hopefully you'll forgive me after you see this latest creation! It turned out so well and the flavor was incredible. I forgot what I was eating was actually a JC meal - and a shelf stable one at that!

Stuffed Peppers
1 Jenny Craig Southwestern Chicken with Rice and Beans entree
1 1/2 red bell peppers
1 lime
1/4 tsp cumin
1/4 cup cilantro, chopped
2-3 dashes of your favorite hot sauce
1 tsp fat free sour cream (limited free)

Heat oven to 350 degrees.

Take one of the red bell peppers and slice it in half horizontally so you have a top half and a bottom half. Shave a bit of the pepper off of the bottom half so it will sit flat. Cut off the stem so the top will also sit flat when turned upside down. Using a spoon remove any seeds and ribs from the inside of the bell pepper halves. Dice the remaining half of the bell pepper and reserve.

In a bowl combine the JC entree, reserved bell pepper, cilantro, juice of half of a lime, cumin and hot sauce. Mix well to combine and spoon the mixture into each half of the bell peppers. Bake in the oven for about 30 minutes or until the tops have browned nicely. Remove from oven and top with sour cream and garnish with cilantro and slices of lime. Enjoy!

From Jenny Craig Gourmet