Chicken Sausage & Cheese Quesadillas with Creamy Salsa Dip
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Easy, hearty, and packed with sausage, veggies, and cheese—these quesadillas are wonderful for breakfast, lunch, or dinner. A hot pizza stone (on a grill) cooks them to the perfect crispiness. Don’t worry if the quesadillas overlap slightly on the stone; they’ll shrink a bit as they cook.
Ingredients
Cooking spray
4 spray(s)
Plain fat free Greek yogurt
¼ cup(s)
Fat free salsa
2 tbsp(s)
Low-carb, high-fiber tortilla wraps
4 tortilla(s), about 8 inches in diameter
Reduced-fat cheddar cheese
10 tbsp(s), divided
Cooked chicken sausage
3 oz, breakfast-variety, thinly sliced
Tomato
⅔ cup(s), chopped
Scallions
¼ cup(s), chopped
Instructions
1
Place a pizza stone on a grill rack. Close the grill lid, and heat the grill to medium-high (about 450°F).
2
In a small bowl, stir together the yogurt and salsa; set aside until ready to serve.
3
Coat 2 tortilla wraps with cooking spray and arrange, coated side down, on a sheet pan. Top the wraps evenly with half of the cheese, sausage, tomato, and scallions; sprinkle with the remaining half of cheese. Top with the remaining 2 tortilla wraps and coat the tops with cooking spray.
4
Carefully arrange the quesadillas on the hot pizza stone. Close the grill lid, and grill until crisp and toasted, about 5 minutes per side. Cut the quesadillas into wedges; serve with the sauce.
5
Serving size: 1 quesadilla and about 3 tbsp sauce
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