Quickly transform leftover chicken into cheesy quesadillas served with fresh homemade salsa. Our baked version is much easier to manage because the quesadilla cooks on both sides at the same time — no messy flipping needed!
Ingredients for servings
1 medium tomato seeded and chopped
0.25 cup chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
0.25 teaspoon ground cumin
0.125 teaspoon salt
1 cup cooked chicken breast shredded or chopped
0.5 cup shredded pepper jack cheese
1 low carb whole-wheat tortillas 8-inch
Easy Chicken Quesadilla
Preheat the oven to 425°F.
Combine tomato, onion, cilantro, lime juice, cumin and salt in a small bowl, and set aside.
Lightly coat one side of each tortilla with cooking spray. Place one tortilla, sprayed side down, on a baking sheet. Top with chicken and cheese. Top with remaining tortilla, sprayed side up.
Bake 10 minutes, or until golden brown. Cut into 4 wedges. Serve 2 wedges with 1/2 cup salsa.