| 4 | Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package) |
| 1/4 | cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container) |
| 2 | to 3 plum (Roma) tomatoes, coarsely chopped (1 cup) |
| 1 | cup shredded cooked chicken |
| 1 | cup shredded mozzarella cheese (4 oz) |
| 1/2 | cup crumbled feta cheese (2 oz) |
| 2 | tablespoons chopped fresh parsley |
| Cucumber slices, if desired |
| Sliced ripe olives, if desired |
Serve with...
Lemonade Tea
Total Time:
10 min
| 1. | Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla. |
| 2. | Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted. |
| 3. | Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks. |
|
| If roasted garlic cream cheese is not available, use 1/4 cup regular cream cheese and stir in 1/4 teaspoon garlic powder. |
|
| For a tasty meatless appetizer, omit the chicken. |
|
| One jar (6 oz) marinated artichoke hearts, well drained and sliced, can be added to the quesadillas with the chicken. |
Nutrition Information:
90 ( 40); 4 1/2g ( 2 1/2g, 0g); 15mg; 180mg; 7g ( 0g, 1g); 6g 4%; 0%; 10%; 4% 1/2 ; 0 ; 0 ; 1/2 ; 1/2 1/2