Chicken Quesadillas

Yield: 2 servings (3 quesadillas per serving)

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 2 Condiments

Total Time: 30 minutes

Prep Time: 10 minutes

Ingredients

• 8 oz. cooked and shredded chicken breast

• ¾ cup reduced-fat grated mozzarella

• ¼ cup tomatillo salsa

• ¼ cup canned roasted green chili peppers, liquid drained

• ½ cup fresh chopped cilantro, plus 1-2 tbsp extra for garnishing if desired

• 1 scallion, trimmed and minced

• 12 slices jicama or jicama tortillas (no added ingredients)

• 2 tsp extra virgin olive oil

Directions

1. In a mixing bowl, combine the chicken, mozzarella, tomatillo salsa, chili peppers, cilantro, and scallions.

2. Lay 6 jicama slices/tortillas on a flat work surface and top each with about ½ cup of the chicken mixture followed by 1 jicama slice/tortilla (total of 6 quesadillas).

3. Preheat a nonstick 12-inch skillet over medium heat with oil.

4. Carefully place the quesadillas in the hot skillet and cook for about 6 minutes. With a large flat spatula (like a fish spatula), carefully flip the quesadillas and continue to cook for about 6 minutes or until golden brown. If any chicken mix falls out, tuck it back into the quesadilla. Alternatively, the quesadillas may be baked on a parchment-lined baking pan at 425⁰F for 8 minutes (no flipping required).

5. Garnish with 1-2 tablespoons of cilantro if desired.

Nutrition Per Serving: 370 calories, 41g protein, 15g carb, 18g fat