Chicken quesadillas with creamy salsa
Fat free flour tortilla(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
1 cup(s), or Mexican cheese blend
Cooked skinless boneless chicken breast(s)
1 cup(s), chopped, or shredded
Canned white corn
1 cup(s), drained
Roasted red peppers (packed in water)
1 cup(s), drained and cut in half
½ cup(s), fresh, chopped
Fat free sour cream
Fat free salsa
¼ cup(s), fresh
- Preheat the oven to 450°F. Line a baking sheet with foil, then coat the foil with nonstick spray.
- Meanwhile, place a tortilla on a work surface. Top half the tortilla with 2 tablespoons of the cheese, 1⁄4 cup of the chicken, 1⁄4 cup of the corn, scant 1⁄4 cup of the roasted peppers, 1 tablespoon of the cilantro, then 2 tablespoons more cheese. Fold the top half of the tortilla over the filling to form a semicircle, lightly pressing the edges to seal. Repeat with the remaining ingredients making 4 quesadillas.
- Place the quesadillas on the baking sheet; lightly spray the quesadillas with nonstick spray. Bake until lightly browned, about 6 minutes.
- Meanwhile, combine the sour cream, salsa, and the remaining 1⁄4 cup cilantro in a small bowl. Serve with the quesadillas. Yields 1 quesadilla and 2 tablespoons salsa per serving.