Chicken and Cheese Quesadilla with Salsa
shredded reduced-fat Mexican-style cheese
uncooked red onion(s)
⅛ medium, thinly sliced
2 tsp, minced
6 medium, halved
⅓ cup(s), thinly sliced
cooked shredded chicken breast
fat free salsa
- Sprinkle cheese over 1 tortilla; top with vegetables. Sprinkle with chicken; top with other tortilla.
- Coat a skillet with cooking spray; set over medium-high heat. Cook quesadilla, flipping once, until filling is heated through and tortillas are browned, 3-4 minutes.
- Cut quesadilla into 4 wedges; serve with salsa.
- Serving size: 4 wedges, 1/4 c salsa