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Chicken-Olive Quesadillas

Photo: Oxmoor House
Yield 4 servings (serving size: 1 quesadilla)


  • 1/2 cup chopped cooked chicken breast
  • 3 tablespoons sliced ripe olives
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1 (4.5-ounce) can chopped green chiles, drained
  • Butter-flavored cooking spray
  • 4 (6-inch) corn tortillas {Check for Gluten}
  • Fresh salsa (optional) {Check for Gluten}
  • Reduced-fat sour cream (optional)

Nutrition Information

  • calories 178
  • fat 6.3 g
  • satfat 1.4 g
  • monofat 2.6 g
  • polyfat 1.8 g
  • protein 11.8 g
  • carbohydrate 16.3 g
  • fiber 1.3 g
  • cholesterol 15 mg
  • iron 0.4 mg
  • sodium 312 mg
  • calcium 9 mg

How to Make It

  1. Combine first 6 ingredients in a medium bowl.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tortilla to pan. Spread about 1/2 cup chicken mixture on left half of tortilla; fold right side of tortilla over filling, pressing gently with a spatula. Place an additional tortilla in pan, overlapping first quesadilla. Spread about 1/2 cup chicken mixture on right half of tortilla; fold left side of tortilla over filling, pressing with spatula. (Folded sides of tortillas should meet in center of pan.) Cook 1 minute.

  3. Coat quesadillas with cooking spray; turn quesadillas over, keeping folded sides together in center of pan. Cook 1 to 2 minutes or until golden and cheese melts. Remove from pan; cover and keep warm. Repeat procedure with cooking spray and remaining tortillas and filling. Serve immediately with salsa and sour cream, if desired.

Cooking Light Gluten-Free Cookbook