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Chicken Quesadillas with Creamy Salsa

Name: Chicken Quesadillas with Creamy Salsa
Prep time: 6 min
Cook time: 6 min
Total time: 12 min
Yield: 4 servings
Ingredients: 4 large fat-free flour tortillas; 1 cup reduced-fat Mexican-style cheese; 1 cup cooked chicken breast, chopped; 1 cup canned white corn, drained; 1 cup water-packed roasted red peppers, drained; 1/2 cup fresh cilantro, chopped; 1/4 cup fat-free sour cream; 1/4 cup fresh salsa; As needed cooking spray

Golden chicken quesadillas with corn, peppers and a creamy salsa dip.

Prep: 6 min
Cook: 6 min
Serves: 4

5WW Pointsper serving

From the supplied recipe card; brands and substitutions may change Points.

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Chicken Quesadillas with Creamy Salsa as pictured in the supplied recipe card

What you’ll need.

For 4 servings. Check off ingredients as you go.

4 large fat-free flour tortillas
1 cup reduced-fat Mexican-style cheese
1 cup cooked chicken breast, chopped
1 cup canned white corn, drained
1 cup water-packed roasted red peppers, drained
1/2 cup fresh cilantro, chopped
1/4 cup fat-free sour cream
1/4 cup fresh salsa
As needed cooking spray

Let’s make it.

Heat the oven to 450 F. Line a sheet pan with foil and coat it with cooking spray.
On half of each tortilla, layer 2 Tbsp cheese, 1/4 cup chicken, 1/4 cup corn, roasted peppers, 1 Tbsp cilantro and another 2 Tbsp cheese. Fold closed.
Arrange on the pan, lightly spray the tops and bake until golden, about 6 minutes.
Combine the sour cream, salsa and remaining cilantro. Serve 1 quesadilla with 2 Tbsp creamy salsa per person.

Keep the original close.

Ingredients and directions are transcribed from the supplied recipe card. The PDF includes the original layout, serving notes and any nutrition or WW Points estimates.

Open original PDF ↗

Total time includes the stated rest or chill time where provided. When a cook time is a range, the longer time is shown.

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