Ingredients Jump to Instructions ↓

  1. 4 (6- or 8-in) fat-free flour tortillas

  2. 1/2 c shredded reduced-fat Mexican cheese blend

  3. 1/2 c shredded romaine lettuce

  4. 2 c chopped sliced deli-roasted chicken breast

  5. 1/2 c salsa

  6. 4 tbsp chopped fresh cilantro

  7. Chipotle pepper sauce

Instructions Jump to Ingredients ↑

  1. Place the tortillas on a work surface; sprinkle the cheese and lettuce evenly over half of each tortilla. Top each one with ½ cup of the chicken, 2 tablespoons of the salsa, 1 tablespoon of the cilantro, and a dash of the pepper sauce. Fold the unfilled half of each tortilla over the filling.

  2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Place 2 tortillas in the skillet. Cook until crisp on the bottom, 2-3 minutes. Spray the tops with nonstick spray and turn them over. Cook until crisp on the bottom, 1-2 minutes. Transfer the quesadillas to a cutting board, cover loosely with foil, and set aside.

  3. Cook the remaining 2 quesadillas. Cut each quesadilla in half and serve at once.


Send feedback