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Chicken Chipotle Quesadillas

Prep: 25 minutes • Bake: 13 minutes • Serves: 8

1 package (8 ounces) Schnucks 1/3 less fat Neufchâtel cheese, softened
1 chipotle chile pepper in adobo
Schnucks nonstick cooking spray
8 (8- to 10-inch) medium soft taco flour tortillas
1 package (16 ounces) Schnucks finely shredded Mexican four cheese blend
1 Schnucks BBQ or herb whole roasted chicken, skin removed and meat shredded (about 2-1/2 cups)
1/2 medium red onion, chopped (about 2/3 cup)
1 cup Schnucks mild or medium salsa plus additional for serving (optional)

1. Preheat oven to 375°F. In food processor with knife blade attached, blend Neufchâtel cheese with chipotle pepper until well blended.

2. Spray 2 large cookie sheets or rimmed baking pans with nonstick cooking spray. Arrange 2 flour tortillas on each cookie sheet. Spread one-fourth chipotle mixture over each tortilla. Sprinkle with 1/2 cup shredded cheese; divide chicken and onion over cheese, then top with 1/4 cup salsa and remaining 1/2 cup shredded cheese per tortilla. Place remaining 4 tortillas over cheese; lightly spray tops with nonstick cooking spray. Bake 13 to 15 minutes, without turning, or until tops are golden and cheese melts.

3. Cut each quesadilla with pizza cutter into 6 or 8 wedges and serve with additional salsa, if desired.

Each serving: about 411 calories, 21 g total fat(10 g saturated), 77 mg cholesterol, 721 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein

Cook’s Wisdom

Serve with a simple green salad to round off this meal.