Spicy Chicken Quesadillas

By barbie24

Calories: 372; Fat: 14.1g; Protein: 24.2g; Carbs: 36.7g; Fiber: 2.7g; Cholesterol: 56mg; Iron: 2.6mg; Sodium: 743mg; Calcium: 307mg

* Serving size: 1 quesadilla and 1 tablespoon sour cream

* NOTE: To make these quesadillas kid-friendly, omit the pickled jalapeño peppers

Ingredients

• 1 cup chopped skinless, boneless rotisserie chicken breast
• 1/3 cup refrigerated fresh salsa
• 1/4 cup canned no-salt-added black beans, rinsed and drained
• 1/4 cup frozen whole-kernel corn, thawed
• 1 1/2 tablespoons chopped pickled jalapeño pepper
• 8 (6-inch) flour tortillas
• 1 cup shredded reduced-fat Monterey Jack cheese
• Cooking spray
• 1/4 cup reduced-fat sour cream

Preparation

Step 1

1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.