Chicken and Cottage Cheese Quesadillas
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 3 Tbsp. Hood® Sour Cream
- 4 tsp. tomato paste
- 1 1/2 tsp. taco spice, divided
- 1/4 cup Hood® Country Style Cottage Cheese
- 4 large flour or corn tortillas
- 1/2 cup shredded iceberg lettuce
- 8 oz. skinless cooked boneless skinless chicken breast
- 1/2 tsp. sliced scallion
- 1/2 cup. shredded Monterey Jack cheese
Directions
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STEP 1
Preheat oven to 300°F. In a small bowl, mix sour cream and tomato paste with 1 teaspoon of the taco spice and set aside for assembly of the quesadilla.
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STEP 2
In another small bowl, combine the remaining 1/2 teaspoon taco spice with cottage cheese and set aside.
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STEP 3
In another small bowl, combine the remaining 1/2 teaspoon taco spice with cottage cheese and set aside.
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STEP 4
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 cheese. Fold the upper half of tortilla on top of the half with the filling and press down lightly on the top.
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STEP 5
Lightly coat a large skillet with cooking spray. Over medium heat, brown both sides of each quesadilla. Place quesadillas in oven to finish warming the filling.
Per Serving: Calories: 322, Carbohydrate: 27 grams, Fat: 12 grams, Saturated fat: 6 grams, Protein: 25 grams, Cholesterol: 67 milligrams, Sodium: 580 milligrams, Calcium: 208 milligrams.
