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| INGREDIENTS |
| 4 |
(10-inch) fat free flour tortillas |
| 1½ cups |
shredded cooked boneless, skinless chicken breast |
| 1 can |
(4½ oz.) diced chili peppers |
| ¼ cup |
chopped fresh cilantro |
| ¾ cup |
shredded low fat cheddar or Mexican cheese |
| ¼ cup |
fat free sour cream |
| ¼ cup |
fresh salsa or Pico de Gallo |
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| RECIPE |
- Preheat oven to 425ºF.
- Lightly coat a baking sheet with cooking spray.
- Place one tortilla on baking sheet and spread with ¼ cup refried beans.
- Sprinkle with ½ cup chicken, 2½ tablespoons chili peppers, 1 tablespoon cilantro, and 3 tablespoons shredded cheese.
- Top with another tortilla and repeat two more times creating a stack.
- Cover loosely with foil and bake until heated through, about 15 minutes.
- Remove foil, sprinkle with remaining cheese and continue to bake until cheese melts; an additional 5-10 minutes.
- While quesadilla bakes, mix together sour cream and remaining cilantro in small bowl.
- When quesadilla has finished baking, carefully cut into quarters keeping them stacked.
- Place each quarter on a plate, divide sour cream between them and serve with salsa or Pico de Gallo.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of quesadilla
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
410 |
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| Total Fat |
8 g |
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| Sodium |
850 mg |
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| Total Carbohydrates |
49 g |
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| Fiber |
5 g |
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| Protein |
35 g |
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