This recipe makes two 6" quesadilla's. Serving 2 people. Topping/Dipping Suggestions: Guacamole, Sour Cream, Salsa. These take about 10 minutes total prep & cook time!

Ingredients

4	teaspoons smart balance oil
4	flour tortillas, 6"
1	cup chicken breast, pre-cooked and cubed
1/2	cup fresh mushrooms, sliced
2	cups cheddar jack, shredded

Directions

1. If you have a nonstick skillet that is large enough to heat two 6" tortilla's side by side, then by all means use the larger one. If not, you can cook the quesadilla's one at a time. Now, heat the oil in skillet on medium-low heat, add one tortilla. Layer the tortilla with the cheese mix (reserving 1/4 cup cheese for the topping), 1/2 of the chicken and 1/2 of the mushrooms. Top with the second tortilla.
   
   
2. Cover and heat over medium-low until cheese melts & bottom of tortilla is crisp & lightly golden brown. Flip it over; and sprinkle the remaining cheese on top.
   
   
3. Continue to cook until bottom tortilla is crisp & lightly golden brown & cheese is melted. Cut into wedges (try a pizza cutter!); serve with optional toppings/dippings on the side.
   
   

Categories

Cheese, Chicken, Vegetables, Appetizers, Main Dish, Quick

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in sugar High in calcium

Bad points High in saturated fat