| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Chicken, Low fat |
4 |
Servings |
INGREDIENTS
| 8 |
lg |
Flour tortillas; 98% fat free |
| 3 |
c |
Shredded cheddar cheese; nonfat |
| 12 |
oz |
Cooked chicken breast halves |
| 1 |
tb |
Chipotle hot sauce |
INSTRUCTIONS
Heat a griddle or a large frying pan; if you are using a frying pan, brush
the surface with olive oil. Warm the tortillas, 1 at a time, on both sides.
Return 1 tortilla to the pan, spread a quarter of the cheese over it, and
scatter a quarter of the chicken over the cheese. Add a dash of hot sauce,
and top with another tortilla. Cook until the cheese is nearly completely
melted, about 4 minutes, turn, and cook for 2 minutes more. Transfer to a
work surface, and cook the remaining quesadillas in the same manner. Cut
each quesadilla into 6 triangles, transfer them to individual plates and
serve.
NOTES : Calories: 595.7 (12.6% from fat) Fat: 8.4g Cholesterol: 73mg
Carbohydrate: 73g Fiber: 6g Sodium: 1779mg
Recipe by: California Home Cooking
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug
9, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”