Quickly transform leftover chicken into cheesy quesadillas served with fresh homemade salsa. Our baked version is much easier to manage because the quesadilla cooks on both sides at the same time — no messy flipping needed!
Preheat the oven to 425°F. Combine tomato, onion, cilantro, lime juice, cumin and salt in a small bowl, and set aside. Lightly coat one side of each tortilla with cooking spray. Place one tortilla, sprayed side down, on a baking sheet. Top with chicken and cheese. Top with remaining tortilla, sprayed side up. Bake 10 minutes, or until golden brown. Cut into 4 wedges. Serve 2 wedges with 1/2 cup salsa. Serves: 2 | Serving Size: 2 wedges + 1/2 cup salsa Per serving: Calories: 358; Total Fat: 15g; Saturated Fat: 7g; Monounsaturated Fat: 1g; Cholesterol: 85mg; Sodium: 616mg; Carbohydrate: 18g; Dietary Fiber: 11g; Sugar: 2g; Protein: 38g Nutrition Bonus: Potassium: 327mg; Iron: 12%; Vitamin A: 2%; Vitamin C: 15%; Calcium: 27% Easy Chicken Quesadilla
Ingredients
Directions
Nutrition Information
