3/4 cup shredded reduced-fat Mexican cheese blend (3 oz)
Additional salsa, if desired
Fat-free sour cream, if desired
Instructions
In medium bowl, stir chicken, 1/4 cup salsa and
cilantro until well mixed. Spread 2 tablespoons
beans over half of each tortilla. Top bean side of
each tortilla with chicken mixture and cheese. Fold
each tortilla in half over filling.
Heat 12-inch nonstick skillet over medium-low
heat. Spray both sides of each quesadilla with
cooking spray; place 2 quesadillas in skillet.
Cover; cook 3 to 4 minutes, turning once, until
filling is heated and tortillas are lightly
browned. Repeat with remaining quesadillas. Cut
into wedges. Serve with additional salsa and sour
cream.
Originally Submitted
8/29/2011
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