Easy Chicken & Spinach Quesadilla Recipe - Yield

YIELD Makes 1 serving

INGREDIENTS

2 (8-inch) flour tortillas 2 to 3 large fresh stemmed spinach leaves 2 to 3 slices (about 3 ounces) cooked boneless skinless chicken breast 2 tablespoons salsa 1 tablespoon chopped fresh cilantro 1/4 cup (1 ounce) shredded Monterey Jack cheese 2 teaspoons butter or margarine (optional)

PREPARATION:

1. Place 1 tortilla in large nonstick skillet; cover tortilla with spinach leaves. Place chicken in single layer over spinach. Spoon salsa over chicken. Sprinkle with cilantro; top with cheese. Place remaining tortilla on top, pressing tortilla down so filling becomes compact. Cook over medium heat 4 to 5 minutes or until bottom tortilla is lightly browned. Holding top tortilla in place, gently turn over. Continue cooking 4 minutes or until bottom tortilla is browned and cheese is melted. For a crispy finish, place butter in skillet to melt; lift quesadilla to let butter flow into center of skillet. Cook 30 seconds. Turn over; continue cooking 30 seconds. Cut into wedges to serve.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: 1 Quesadilla Grande Fiber 2 g Carbohydrate 35 g Cholesterol 85 mg Saturated Fat 5 g Total Fat 14 g Calories from Fat 30 % Calories 414 Protein 37 g Sodium 800 mg DIETARY EXCHANGE: Meat 3 Vegetable 1 Starch 2 Fat 1/2