Make an entree for two in 20 minutes! Fast-to-fix quesadillas are bursting with chicken, peppers and cheese.
(8-inch) fat-free flour tortillas
cup chopped cooked chicken
cup thin red bell pepper strips
cup thin green bell pepper strips
cup shredded reduced-fat sharp Cheddar cheese (2 oz)
tablespoon sliced green onion (1 medium)
cup Old El Paso™ Thick 'n Chunky salsa
Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.
For a healthy twist, make this quesadilla with cooked turkey, and spinach tortilla.
Looking to serve more than two? This recipe is easily doubled or tripled.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.