1 cup shredded cooked chicken breast
1/4 cup Muir Glen® organic salsa (any variety)
2 tablespoons chopped fresh cilantro
1/2 cup fat-free refried beans
4 low-fat whole wheat tortillas (8 inch)
3/4 cup shredded reduced-fat Mexican cheese blend (3 oz)
Additional salsa, if desired
Fat-free sour cream, if desired
75% more fiber • 61% less fat • 25% more calcium than the original recipe—see the comparison. Mexican food is known for having lots of flavor. We were able to keep the flavor, while cutting fat and calories. From eatbetteramerica.
Preparation & Directions
In medium bowl, stir chicken, 1/4 cup salsa and cilantro until well mixed. Spread 2 tablespoons beans over half of each tortilla. Top bean side of each tortilla with chicken mixture and cheese. Fold each tortilla in half over filling.
Heat 12-inch nonstick skillet over medium-low heat. Spray both sides of each quesadilla with cooking spray; place 2 quesadillas in skillet. Cover; cook 3 to 4 minutes, turning once, until filling is heated and tortillas are lightly browned. Repeat with remaining quesadillas. Cut into wedges. Serve with additional salsa and sour cream.
What is "Healthified"?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
We really like the Mexican cheese blend, but you could use reduced-fat Cheddar or Monterey Jack instead.
These quesadillas are a great quick meal—serve them with a tossed salad or some fresh fruit for lunch or dinner.
We recommend using organic ingredients where available. For more information see Why Organic?