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FROM THE KITCHEN OF HEALTHY OPTIONS CAFÉ

6 WHOLE WHEAT TORTILLAS

˝ CUP OF SHREDDED REDUCED FAT MONTEREY JACK

CHEESE

˝ POUND OF COOKED SHREDDED BONELESS, SKINLESS

CHICKEN BREAST

˝ CUP OF BBQ SAUCE

2 TABLESPOONS OF CHOPPED FRESH GREEN ONION

2 TABLESPOONS OF CHOPPED FRESH CILANTRO

1 SMALL CHOPPED RED BELL PEPPER

˝ CUP OF SHREDDED LOW FAT CHEDDAR CHEESE

PLACE 3 OF THE WHEAT TORTILLAS ON CUTTING BOARD AND SPRINKLE EVENLY WITH THE MONTEREY JACK CHEESE. IN A SMALL BOWL, COMBINE THE CHICKEN AND BBQ SAUCE. SPOON EVENLY OVER THE TORTILLAS. TOP WITH THE GREEN ONIONS, CILANTRO, RED BELL PEPPER AND CHEDDAR CHEESE. TOP EACH TORTILLA WITH THE REMAINING TORTILLAS. COAT A LARGE SKILLET WITH PAN SPRAY AND WARM OVER MEDIUM HIGH HEAT. COOK EACH QUESADILLA FOR 3 TO 4 MINUTES TURNING ONLY ONCE. MAKE SURE THEY ARE A LITTLE BROWNED AND THE CHEESE HAS MELTED. RETURN TO THE CUTTING BOARD AND CUT INTO WEDGES. SERVE WITH LITE SOUR CREAM AND PICO DE GALLO, RICE AND BEANS. OLE! ENJOY!!!

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