Chicken and Cheese Quesadilla Wedges

Name: Chicken and Cheese Quesadilla Wedges
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 cup Cooked chicken breast, shredded; 1 cup Reduced-fat Monterey Jack cheese, shredded; 8 piece Small whole-wheat tortillas (6-inch); 0.5 tsp Ground cumin; 0.5 tsp Mild chili powder; 0.25 tsp Dried Mexican oregano; 0.25 tsp Salt; 1 piece Lime; 2 tbsp Fresh cilantro, chopped; 1 tsp Olive oil spray or olive oil; 0.5 cup Plain nonfat Greek yogurt (for dipping)

Tex-Mex · 25 mins

Small whole-wheat tortillas filled with shredded chicken and a modest amount of cheese.

A By Alexrosa

Servings

2 cup Cooked chicken breast, shredded
1 cup Reduced-fat Monterey Jack cheese, shredded
8 piece Small whole-wheat tortillas (6-inch)
0.5 tsp Ground cumin
0.5 tsp Mild chili powder
0.25 tsp Dried Mexican oregano
0.25 tsp Salt
1 piece Lime
2 tbsp Fresh cilantro, chopped
1 tsp Olive oil spray or olive oil
0.5 cup Plain nonfat Greek yogurt (for dipping)

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Make the Filling

1. In a bowl, toss the shredded chicken with the cumin, chili powder, oregano, salt, half of the lime juice and the cilantro until evenly coated.

2 cup Cooked chicken breast, shredded, 0.5 tsp Ground cumin, 0.5 tsp Mild chili powder, 0.2 tsp Dried Mexican oregano, 0.2 tsp Salt, 0.5 piece Lime, 2 tbsp Fresh cilantro, chopped
2. Stir the remaining lime juice into the Greek yogurt to make a quick tangy dip, then set aside in the fridge.

0.5 piece Lime, 0.5 cup Plain nonfat Greek yogurt (for dipping)
Assemble and Cook

3. Lay 4 tortillas on a board. Sprinkle each with a quarter of the cheese, top with the seasoned chicken, then cover with the remaining tortillas and press down gently.

1 cup Reduced-fat Monterey Jack cheese, shredded, 8 piece Small whole-wheat tortillas (6-inch)
4. Heat a large nonstick skillet over medium heat and lightly brush or spray with the olive oil. Cook each quesadilla 2 to 3 minutes per side until golden, crisp and the cheese is melted.

1 tsp Olive oil spray or olive oil
Slice and Serve

5. Rest the quesadillas for 1 minute, then cut each into 6 wedges with a sharp knife or pizza cutter. Serve warm with the lime yogurt dip.

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