Spicy Chicken Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To make these quesadillas kid-friendly, omit the pickled jalapeño peppers. Ingredients:
1 cup chopped skinless, boneless rotisserie chicken breast |
1/3 cup refrigerated fresh salsa |
1/4 cup canned no-salt-added black beans, rinsed and drained |
1/4 cup frozen whole-kernel corn, thawed |
1 1/2 tablespoons chopped pickled jalapeño pepper |
8 (6-inch) flour tortillas |
1 cup shredded reduced-fat monterey jack cheese |
cooking spray |
1/4 cup reduced-fat sour cream |
Directions:
1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.
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