Chicken Quesadillas with Creamy Salsa

Prep Time
6 min
Cook Time
6 min
Recipe Details
  • 4 large fat free flour tortilla(s)
  • 1 cup(s) low fat shredded cheddar cheese, or Mexican cheese blend
  • 1 cup(s) cooked skinless boneless chicken breast(s), or shredded
  • 1 cup(s) canned white corn, drained
  • 1 cup(s) roasted red peppers (packed in water), drained and cut in half
  • 1/2 cup(s) cilantro, fresh, chopped
  • 1/4 cup(s) fat free sour cream
  • 1/4 cup(s) fat free salsa, fresh
  1. Preheat the oven to 450°F. Line a baking sheet with foil, then coat the foil with nonstick spray.
  2. 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.
  3. Place the quesadillas on the baking sheet; lightly spray the quesadillas with nonstick spray. Bake until lightly browned, about 6 minutes.
  4. 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.

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