Chicken and Cottage Cheese Quesadilla w/ Salsa

Great for parties!
Serving Size: 1 quesadilla
Servings: 4
Calories Per Serving: 270
 
INGREDIENTS
3 Tablespoons Crowley Light Sour Cream
1 1/3 Tablespoons tomato paste
1 1/2 teaspoons taco spice
1/4 cup Crowley Lowfat Cottage Cheese
4 flour tortillas
1/2 cup shredded lettuce
8 oz skinless boneless chicken breast, cooked
1/2 teaspoon scallion, sliced fine
1/2 cup Monterey Jack cheese

Preheat oven to 300ºF.
Mix sour cream and tomato paste with 1 teaspoon taco spice and reserve for assembly of the quesadilla.

Add remaining 1/2 teaspoon taco spice to cottage cheese and reserve.

Lay flour tortillas on a flat working area. On the bottom half of the tortilla, spread a thin layer of the sour cream tomato paste spread. Cover sour cream spread evenly with the shredded lettuce.

Slice the cooked chicken breast on the bias and layout evenly over the lettuce from end to end on the bottom half of the tortilla. Top with dollops of cottage cheese mixture and spread thinly and evenly over the chicken. Top with scallions and Monterey Jack cheese. Fold the upper half of the tortilla over the top of the fillings and press down lightly on the top.

Brown both sides of quesadilla over medium heat in a skillet lightly coated with a nonstick cooking spray. Place quesadilla in oven to finish warming the filling.

Serving suggestion: Serve with 1 oz. guacamole, 1 oz. Crowley Sour Cream, and 1 oz salsa. Cut quesadilla smaller to serve as an hors d’oueuvre.

Nutrition Facts based on using Crowley Lowfat Cottage Cheese and Crowley Light Sour Cream.