Wednesday, June 17, 2009

Chicken Quesadillas

Chicken Quesadillas

1 c. cooked corn kernels
1/2 c. diced green bell pepper
1/2 c. diced seeded tomato
2 T. minced fresh cilantro
2 t. balsamic vinegar
1/4 t. salt
6 oz. cooked, skinless, boneless, chicken breast; diced
1 c. shredded iceberg lettuce
1/2 c. thick & chunky hot salsa
1 1/2 shredded sharp cheddar cheese
6 6" flour tortillas

1. To prepare corn-tomato salsa, combine corn, bell pepper, tomato, cilantro, vinegar, and salt in a medium bowl; set aside.

2. To prepare quesadillas, in another medium bowl, combine chicken, lettuce, and the 1/2 cup hot salsa. Divide mixture evenly among three of the tortillas. Sprinkle evenly with cheese; top with remaining tortillas.

3. Spray large nonstick skillet with nonstick spray; place over medium-heat 30 sec. Place 1 quesadilla in preheated skillet. Cook 3 minutes on each side, turning carefully with wide spatula until lightly browned. Repeat with remaining quesadillas.

4. To serve, cut each quesadilla into quarters. Arrange 3 quarters on each plate; garnish each with 1/2 c. of the corn-tomato salsa.

Serving Size: 3 quesadillas & 1/2 c. corn-tomato salsa 6 WW Points

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