Chicken Quesadilla Stack

Ingredients

• 4 flour tortillas (98% fat free - 8 inch)
• 3/4 cup fat-free refried beans
• 1 1/2 cups chopped, cooked boneless skinless chicken breasts

• 1 (4 1/2 ounce) can chopped green chilies, , drained
• 1/4 cup chopped fresh cilantro
• 3/4 cup shredded low-fat Mexican cheese blend
• 1/4 cup low-fat sour cream
• 1/4 cup salsa (hot-sweet, no tomato salsa posted in 'zaar, goes very well.)

Directions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Lightly coat baking sheet with veggie spray.

3. 3

   Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.

4. 4

   Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.

5. 5

   Repeat layering two times.

6. 6

   Top with remaining tortilla, pressing down slightly to help hold layers together.

7. 7

   Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.

8. 8

   Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.

9. 9

   Meanwhile, combine sour cream and remaining cilantro in a small bowl.

10. 10

    Cut quesadilla into 6 wedges, but do not separate them.

11. 11

    Spread cilantro sour cream over top and spoon salsa in centre.