Life after Bariatric Surgery Group Recipes of the Month – February 2020

Chile-Lime Cauliflower Quesadillas

Makes 8 servings


3 tablespoons corn oil, divided

1 tablespoon chili-lime seasoning or rub, such as Tajin (see Tip)

2 cups chopped cauliflower

1 cup chopped poblano peppers or sweet bell pepper for less heat.

8 6-inch corn or whole-wheat tortillas, warmed

½ cup reduced-sodium refried black beans

¾ cup shredded Cheddar cheese

Salsa for serving


  1. Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
  2. Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200
  3. Top half of each tortilla with 1 tablespoon each beans and cheese and ¼ cup of the vegetable mixture. Sprinkle with the remaining cheese.  Fold the tortillas in half.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes on each side. Transfer to baking sheet and keep warm in the oven.  Repeat with the remaining 1 tablespoon oil and 4 quesadillas.
  5. Serve the quesadillas with salsa, if desired.

Nutrition per serving (1 quesadilla): Calories 168; Fat 10g; Carbohydrates 16g: Protein 6g; Sodium 400mg.

Tip: Tajin is a chile-lime seasoning that originated in Mexico.  It can be used to add spice and tang to the quesadilla filling in this recipe.

Recipe adapted from: Eating Well Magazine, March 2020.  Can also be found on the following website:

Hawaiian BBQ Chicken Tacos

Chicken Mole Tacos with Mango-Jicama Slaw

Makes 8 servings


2 tablespoons corn oil, divided

1 pound boneless, skinless chicken breasts, trimmed

½ medium white onion, sliced

1 cup prepared mole sauce (see Tip)

1 tablespoons lime juice, plus lime wedges for serving

2 teaspoons honey

¼ teaspoon ground pepper

1/8 teaspoon salt

1 cup jicama matchsticks

1 cup mango matchsticks

¼ cup thinly sliced red onion

2 tablespoons chopped fresh cilantro

8 corn tortillas, warmed


  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add chicken and cook, turning once, until browned on both sides, about 5 minutes.  Add white onion and cook, stirring, for 1 minute. Stir in mole sauce.  Reduce heat to maintain a simmer and cook, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165, about 10 minutes.
  2. Meanwhile, combine the remaining 1 tablespoon oil, lime juice, honey, pepper, and salt in a medium bowl. Add jicama, mango, red onion, and cilantro; toss to combine.
  3. Shred the chicken and stir into the sauce. Serve the chicken mixture in tortillas with slaw and lime wedges, if desired.

Nutrition per serving (1 taco): Calories 186; Fat 7g; Carbohydrate 21g; Protein 14g; Sodium 345mg.

Tip: MAS Sauce is a premade mole sauce to keep this dish fast to make.  If your grocery store only carries mole paste, whisk ¼ cup into ¾ cup low-sodium chicken broth.

Recipe adapted from: Eating Well Magazine, March 2020.  Can also be found on the following website: 

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