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Confetti Quesadillas


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
4 servings; serving size 1 quesadilla
Non-stick cooking spray1 C. chopped onion
1 C. canned corn, drained and rinsed
1 garlic clove, minced
2/3 C. chopped tomato
1 ½ tsp. minced seeded jalapeno pepper
½ lb. skinless chicken breast (cooked and chopped)
2 T. fresh lemon juice
2 T. minced fresh cilantro
¼ tsp. salt
8 (8 inch) fat-free flour tortillas
1 C. (4 oz.) shredded part-skim mozzarella cheese
Heat medium non-stick skillet over medium heat. Spray with non-stick cooking spray; add onion, corn, and garlic, sauté 30 seconds. Add tomato and jalapeno, sauté 4 minutes. Stir in chicken, lemon juice, cilantro and salt, sauté 3 minutes. Remove corn mixture from skillet, keep warm.

Place 1 tortilla in a medium non-stick skillet over medium heat, top with ¼ cup cheese. Spoon ½ cup corn mixture over cheese, top with a tortilla. Cook 3 minutes pressing down with a spatula until cheese melts. Turn carefully; cook until thoroughly heated (about 1 minute). Repeat procedure with the remaining tortillas, cheese and corn mixture. Cut each quesadilla into quarters.
Nutrition Facts:
343 calories, 7g fat, 30g protein, 40g carbohydrate, 831mg sodium
Adapted from Cooking Light April 1998
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