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Chicken and Corn Quesadillas

Yield 6 servings (serving size: 4 quesadilla quarters, 2 tablespoons salsa, and 1 tablespoon sour cream)
Cooking the quesadillas together on a baking sheet is much quicker than cooking them separately in a skillet. Adults and more adventurous young diners can jazz up their quesadillas with jalapeño peppers, chopped green onions, or cilantro.

Ingredients

  • 6 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 2 cups chopped roasted skinless, boneless chicken breasts
  • 1 1/2 cups frozen whole-kernel corn, thawed and drained
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese
  • 3/4 cup bottled salsa
  • 6 tablespoons reduced-fat sour cream

Nutrition Information

  • calories 359
  • caloriesfromfat 30 %
  • fat 11.9 g
  • satfat 7 g
  • monofat 3.6 g
  • polyfat 1 g
  • protein 28.9 g
  • carbohydrate 36.5 g
  • fiber 2.5 g
  • cholesterol 72 mg
  • iron 1 mg
  • sodium 446 mg
  • calcium 301 mg

How to Make It

  1. Preheat oven to 400°.

  2. Coat one side of tortillas with cooking spray; place, coated side down, on a large baking sheet. Place 1/3 cup chicken over half of each tortilla; top each with 1/4 cup corn and 1/3 cup cheese. Fold tortillas in half over filling, pressing firmly.

  3. Bake at 400° for 10 minutes or until tortillas are crisp and cheese is melted. Cut each tortilla into quarters. Serve with salsa and sour cream.