Quick Chicken Quesadilla Wedges
|Chunk white chicken in water||10 Ounce, drained, flaked|
|Fat-free cottage cheese||1 1⁄2 Cup (24 tbs)|
|Seeded chopped jalapeno peppers||2 Tablespoon|
|Fat free flour tortillas||8 (8 Inch Size)|
|Shredded low fat monterey jack cheese||3 Ounce (3/4 Cup)|
|Sliced green onions||2⁄3 Cup (10.67 tbs)|
|Chunky salsa||1 Cup (16 tbs)|
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a bowl; stir well. Place 4 tortillas on an ungreased baking sheet; spoon chicken mixture evenly over each tortilla. Sprinkle cheese and green onions evenly over chicken mixture; top with remaining 4 tortillas.
3. Bake at 350° for 8 minutes or until warm. Cut each quesadilla into 6 wedges. Serve immediately with salsa. Garnish with cilantro sprigs, if desired.