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| A new twist on quesadillas | |||||
| Ingredients: | |||||
| 4 | el paso flour totillas | ||||
| 1/4 cup | reduced fat cream cheese spread with roasted garlic | ||||
| 3 | plum tomatoes | ||||
| 1 CUP | shredded chicken | ||||
| 1 cup | shredded mozzarella cheese | ||||
| 1/2 cup | crumbled feta cheese | ||||
| 1/2 tblsp | chopped fresh parsley | ||||
| Directions: | |||||
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4 Old El PasoŽ flour tortillas for burritos (8 inch; from 11-oz package)
1/4 cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container) 2 to 3 plum (Roma) tomatoes, coarsely chopped (1 cup) 1 cup shredded cooked chicken 1 cup shredded mozzarella cheese (4 oz) 1/2 cup crumbled feta cheese (2 oz) 2 tablespoons chopped fresh parsley Cucumber slices, if desired Sliced ripe olives, if desire Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted. Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks |
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