Four slices are 5 Green, 4 Blue, and 4 Purple points.
Makes: 4servings
Author: Martha McKinnon
Ingredients
48-inch high-fiber flour tortillas
2tablespoonsbarbecue sauce
1cupshredded cooked chicken breast
2/3cupreduced-fat shredded Mexican cheese blend
Instructions
Coat a large nonstick skillet with cooking spray and place it over medium heat.
Place one tortilla in the skillet and spread it with half the barbecue sauce. Distribute half the chicken over the barbecue sauce and then sprinkle half the cheese over it. Cover with another tortilla.
Cook until the cheese begins to melt and bottom of the tortilla is golden, about 2 minutes. Carefully flip the quesadilla and cook the other side until golden, 2 to 3 minutes more.
Remove from the pan and place on a cutting board.
Repeat with the remaining ingredients to make another quesadilla. (I just used a double burner pan so I could do them at the same time)
Cut each quesadilla into 8 wedges. (I just use a pizza cutter)