1/4 cup thinly sliced green onions (about 2)
2 tablespoons chopped cilantro
1 tablespoon chopped pickled jalapeño peppers
1 cup chopped cooked chicken (about 8 ounces), divided
4 (8-inch) flour tortillas
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
3/4 cup salsa
Fresh herbs and pickled jalapenos brighten up these simple quesadillas. Serve with a tossed greens salad and a side of black beans to round out the meal.
Combine first 3 ingredients in a small bowl; stir until blended.
Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and 1 tablespoon onion mixture; fold in half. Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.
Serving Size: 1 quesadilla and 3 tablespoons salsa
- Calories 328
- Fat 10.9g
- Protein 27.9g
- Carbohydrate 29.4g
- Fiber 2.1g
- Cholesterol 65mg
- Iron 2.5mg
- Sodium 786mg
- Calcium 248mg
From: Allison Fishman, Cooking Light magazine March 2006