Ingredients
- 8 whole wheat or whole grain tortillas
- 1 cup chopped/shredded cooked chicken breasts, skin and bones removed (rotisserie or leftover chicken may be used)
- 3/4 cup shredded low fat cheddar, monterey jack, or quesillo (a Mexican string cheese) cheese
- 3/4 cup nonfat plain Greek yogurt or nonfat sour cream
- 3/4 cup Tex Mex Salsa
- 1 tablespoon olive oil
Directions
- Add half of the olive oil to coat a pan over medium heat. Add 2 whole wheat tortillas (or as many as will fit in the pan), cover with an even layer of the cheese and the chicken breast meat, and top with a second tortilla. Optionally, the salsa may be added to the shredded chicken and cooked with the quesadilla, rather than served on top after it is cooked.
- Once the tortillas are golden brown on one side, carefully flip until golden brown on the other side. Remove tortillas and place on a platter. Repeat with second batch. Top with sour cream/ Greek yogurt and salsa to serve.
