Chicken-Olive Quesadillas

Name: Chicken-Olive Quesadillas
Ingredients: 1/2 cup chopped cooked chicken breast; 3 tablespoons sliced ripe olives; 1/4 teaspoon chili powder; 1/4 teaspoon ground cumin; 3/4 cup (3 ounces) shredded part-skim mozzarella cheese; 1 (4.5-ounce) can chopped green chiles, drained; Butter-flavored cooking spray; 4 (6-inch) corn tortillas {Check for Gluten}; Fresh salsa (optional) {Check for Gluten}; Reduced-fat sour cream (optional)

10 ingredients

3 steps

Ingredients

1/2 cup chopped cooked chicken breast
3 tablespoons sliced ripe olives
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 (4.5-ounce) can chopped green chiles, drained
Butter-flavored cooking spray
4 (6-inch) corn tortillas {Check for Gluten}
Fresh salsa (optional) {Check for Gluten}
Reduced-fat sour cream (optional)

Directions

1

Combine first 6 ingredients in a medium bowl.
2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tortilla to pan. Spread about 1/2 cup chicken mixture on left half of tortilla; fold right side of tortilla over filling, pressing gently with a spatula. Place an additional tortilla in pan, overlapping first quesadilla. Spread about 1/2 cup chicken mixture on right half of tortilla; fold left side of tortilla over filling, pressing with spatula. (Folded sides of tortillas should meet in center of pan.) Cook 1 minute.
3

Coat quesadillas with cooking spray; turn quesadillas over, keeping folded sides together in center of pan. Cook 1 to 2 minutes or until golden and cheese melts. Remove from pan; cover and keep warm. Repeat procedure with cooking spray and remaining tortillas and filling. Serve immediately with salsa and sour cream, if desired.