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Spicy Chicken Quesadillas with Cranberry-Mango Salsa

Yield 6 servings (serving size: 2 wedges and 1/4 cup salsa)

Ingredients

  • 2 teaspoons olive oil
  • 2 cups sliced mushrooms
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped red onion
  • 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts) or cooked turkey breast
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 8 (8-inch) flour tortillas
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • Cooking spray
  • Cranberry-Mango Salsa

Nutrition Information

  • calories 342
  • caloriesfromfat 24 %
  • fat 9.1 g
  • satfat 2.3 g
  • monofat 3.8 g
  • polyfat 2.3 g
  • protein 18.1 g
  • carbohydrate 47.9 g
  • fiber 3.8 g
  • cholesterol 30 mg
  • iron 3 mg
  • sodium 663 mg
  • calcium 183 mg

How to Make It

  1. Heat the olive oil in a large nonstick skillet over medium-high heat until hot. Add the sliced mushrooms, chopped bell pepper, and onion, and saute 4 minutes or until the mushrooms are tender. Add the chopped chicken, chili powder, and ground cumin, and saute 2 minutes or until thoroughly heated. Spread about 1/2 cup chicken mixture over each of 4 tortillas, and top each with 2 tablespoons cheddar cheese and remaining tortillas. Coat skillet with cooking spray, and place over medium heat until hot. Add 1 tortilla to skillet, and cook for 3 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Repeat the procedure with the remain-ing quesadillas. Cut each quesadilla into 3 wedges. Serve with Cranberry-Mango Salsa.