Roast Chicken Quesadilla


  • 2 1/2 cups shredded roasted skinless, boneless chicken breasts
  • 1 cup (4 ounces) crumbled queso fresco cheese
  • 1/4 cup chopped green onions
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 6 (8-inch) flour tortillas
  • 1/2 cup bottled green salsa
  • Fat free sour cream
  • Low-fat Mexican shredded cheese


  1. Combine first 7 ingredients in a large bowl; toss well.
  2. Put shredded cheese on a flour tortilla, top with chicken mixture, then top with some more cheese. Sandwich flour tortilla on top. Put in frying pan on low and cook on one side for 3-4 minutes then flip and cook for another 2 minutes.  Serve with salsa and sour cream.

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