Corn, salsa and tender strips of chicken give these quesadillas all the flavor and color you could desire—and all in a HEALTHY LIVING recipe.
What You Need
Original recipe yields 8 servings
6 oz. cooked boneless skinless chicken breast s, cut into thin strips
1/2 cup frozen corn
1/2 cup salsa
4 flour tortillas (8 inch)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
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Let's Make It
Cook chicken, corn and salsa in skillet on medium heat 8 to 10 min. or until heated through, stirring occasionally.
Spread 2 tortillas with reduced-fat cream cheese; top with chicken mixture and remaining tortillas.
Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges.
Substitute 1 cup rinsed canned pinto or black beans for the cooked chicken.
Add 1 Tbsp. chopped cilantro to the chicken filling before using as directed.
Prepare using shredded cooked chicken.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.