Ingredients
- 1/2 pound chicken, cooked
- 1/2 cup queso fresco, crumbled
- 1/2 cup cheddar cheese, shredded
- 1 red bell pepper, diced
- 1/4 red onion, diced
- 1/4 bunch cilantro, chopped
- 4 large whole wheat tortillas
- Olive oil spray
Directions
Preheat the oven to 400°F.
Shred the chicken and combine it with the queso fresco and cheddar cheese.
Lay the tortillas on a cutting board or plate. On the bottom half of each of the tortillas, sprinkle 2 tablespoons of the cheese mixture. Then, layer the chicken, red pepper, onion, and cilantro on top of each of the tortillas. Each tortilla should have an equal amount of each ingredient.
Sprinkle an additional 2 tablespoons of the cheese mixture on top of each of the tortillas.
Fold the top half of each of the tortillas over the bottom half to cover the filling. Move to a cookie sheet lined with foil.
Lightly spray the tops of each of the tortillas with the olive oil. Place the cookie sheet in the oven. Bake for 8 to 10 minutes or until golden brown and heated through.
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Baking quesadillas are a great way to include lean meats, whole grains and plenty of vegetables into 1 dish without adding the fat and calories associated with pan-frying.
Quesadillas originated in colonial Mexico but have evolved over the ages to reflect local cuisines where they are served.
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