|Lemon Chicken Quesadillas|
This is a delicious twist on the typical Mexican chicken quesadilla, using low fat cream cheese and Parmesan cheese, which in addition to being delicious, is also high in calcium, protein and low in lactose. I used left over chicken from my Lemon and Garlic Chicken Pasta so the chicken itself is already full of flavor, but you could easily use any type of cooked chicken, veggie chicken, or even white beans. It is simple to put together, takes mere minutes to cook and tastes ridiculously gourmet.
Lemon Chicken Quesadillas
10 wedges of The Laughing Cow original cheese wedges (or about 8 oz. light cream cheese)
2 lemons, zested
4 - 6 whole wheat flour tortillas
1 C. shredded Parmesan cheese
2 cooked chicken breasts, in small pieces
(leftover from Lemon and Garlic Chicken Pasta)
2 organic tomatoes, seeded and chopped
1 C. organic baby spinach
2 T. finely diced red onion
In a small bowl, mix together the cheese wedges, lemon zest and dried thyme. Lay out the tortillas and spread a thin layer of the cheese mixture across the whole round. On half of the tortilla, sprinkle a bit of Parmesan cheese, a few good chunks of chicken, some tomatoes, spinach and red onion. Top it off with a bit more Parmesan cheese and fold over neatly. Cook in a frying pan coated with non stick cooking spray or a small amount of oil until brown on one side. Flip over and heat through. Makes about 4 - 6 quesadillas.
|ready to assemble|
|ready to cook|
|ready to eat|