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.


Image & Recipe courtesy of