Chicken Quesadilla Stack Recipe #16581
Non traditional, low cal but lots of taste! edited from Cooking smart for a healthy heart.
by Derf
40 min | 20 min prep
SERVES 6
- 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.)
- Preheat oven to 425 degrees.
- Lightly coat baking sheet with veggie spray.
- Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
- Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
- Repeat layering two times.
- Top with remaining tortilla, pressing down slightly to help hold layers together.
- Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
- Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
- Meanwhile, combine sour cream and remaining cilantro in a small bowl.
- Cut quesadilla into 6 wedges, but do not separate them.
- Spread cilantro sour cream over top and spoon salsa in centre.
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5 stars