These were listed as appetizers, but my husband and I made them as a main course and we absolutely loved them! Yum! It says to heat them in a skillet or on a griddle, but we used a sandwich press and they turned out just perfect!
YIELD: 16 Pieces
1/2 cup shredded roasted skinless chicken
2 to 3 teaspoons prepared basil or sun-dried tomato pesto
1/2 cup chopped fresh spinach
4 whole-wheat flour tortillas (8" round) - We used low carb tortillas
1 cup shredded reduced-fat mozzarella or provolone cheese
1. Combine the chicken, pesto and spinach in a small bowl and toss to mix well.
2. Lay a tortilla on a flat surface and sprinkle the bottom half only with 2 tablespoons of cheese, spreading it to within 1/2 inch of the edges.
3. Top cheese with 1/4 of the chicken mixture and 2 more tablespoons cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas.
4. Coat a large griddle or non-stick skillet with cooking spray. Heat over medium heat until a drop of water sizzles when it hits the heated surface.
5. Lay the quesadillas on the griddle and cook for about 1-1/2 minutes or until the bottoms are golden brown. Spray the tops lightly with cooking spray and then flip with a spatula. Cook for an additional 1-1/2 minutes or until the second side is golden brown.
6. Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Serve hot.
Nutritional Facts (per piece)
CALORIES: 60 CARBOHYDRATES: 6 g CHOLESTEROL: 8 mg
FAT: 2 g SATURATED FAT: 0.8g FIBER: 0.5 g PROTEIN: 4.5 g
SODIUM: 131 mg CALCIUM: 36 mg