Spicy Chicken Quesadillas

I made these when D was out of town. Kind of intuitive but they were really good.

Spicy Chicken Quesadillas

Fresh herbs and pickled jalapeños brighten up these simple quesadillas. Serve with a tossed green salad and a side of black beans to round out the meal.
Yield: 4 servings (serving size: 1 quesadilla and 3 tablespoons salsa)
1/4 cup thinly sliced green onions (about 2)
2 tablespoons chopped cilantro
1 tablespoon chopped pickled jalapeño peppers
1 cup chopped cooked chicken (about 8 ounces), divided
4 (8-inch) flour tortillas
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
Cooking spray
3/4 cup salsa

Combine first 3 ingredients in a small bowl; stir until blended.

Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and 1 tablespoon onion mixture; fold in half. Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.

CALORIES 328 (30% from fat); FAT 10.9g (sat 4.8g,mono 4.1g,poly 1.5g); IRON 2.5mg; CHOLESTEROL 65mg; CALCIUM 248mg; CARBOHYDRATE 29.4g; SODIUM 786mg; PROTEIN 27.9g; FIBER 2.1g

Cooking Light, MARCH 2006