Chicken Quesadilla
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 16 (6 inch) sized flour tortillas | |
| 1/2-pound shredded low-fat cheddar cheese | |
| 1 pound diced cooked boneless skinless chicken | |
| 1/2-pound shredded low-fat Monterey Jack cheese | |
| Optional Toppings: | |
| ½ cup light sour cream | |
| 1 cup salsa | |
| 4 green onions | Washed, trimmed, chopped |
| ½ cup sliced olives |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 450 degrees. | |
| 2 | Place 8 tortillas on baking sheet. | |
| 3 | Sprinkle with chicken, cheddar cheese and Monterey Jack cheese evenly over tortillas; top with remaining tortillas. | |
| 4 | Brush lightly with oil. Bake for 4 minutes. | |
| 5 | Top with your favorite toppings. |
Posted in Chicken Lunch Recipes, Lunch Entrée
