Chicken and Spinach Quesadillas with Pico de Grllo
chopped seeded tomaotes, divided
chopped green onions, divided
mince jalapeno pepper *
( 8 inch ) fat- free flour tortillas
packed chopped stemmed spinach
shredded cooked boneless skinless chicken breast
shredded reduced-fat cheddar cheese
1** Jalapeno peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and Do Not touch your eyes. **
2For Pico de Gallo, mix 1 1/2 cups tomatoes, 3/4 cup green onions, cilantro, jalapeno and lime juice in a medium bowl.
3Spray large nonstick skillet with cooking spray. Heat over medium heat. Sprinkle tortilla with water, place in skillet. Cook 20-30 seconds or until hot, turning once. Repete with remaining tortillas.
4Divide remaining 1/2 cup tomatoes, 1/4 cup green onions, spinach and cooked and shredded chicken amoung 5 tortillas, sprinkle with cheese. Top with remaining 5 tortillas.
5Cook quesadillas, (1) one at a time over medium heat for 2 minutes per side or until cheese is melted. Cut each quesadilla into 4 wedges and serve with Pico de Gallo.
Originally Posted: Fri, Dec 21, 2012