Chicken Quesadillas

Serving Size: 4

3/4 pound Skinless boneless chicken breast halves
3 tablespoon Fresh lime juice
8 Eight-inch flour tortillas
3/4 cup Shredded Monterey jack cheese - ; 3 oz
1/2 cup Chopped fresh cilantro ; optional
4 Scallions ; thinly sliced
1/2 cup Mild or medium-hot reduced-sodium
prepared salsa

In a small bowl, toss the chicken with the lime juice. Preheat the
grill to a medium heat. Spray the rack -- off the grill -- with
nonstick cooking spray. Grill the chicken, covered, turning once, for
8 minutes or until cooked through. Remove the chicken and cut into
thin slices. Tear off four 24-inch lengths of heavy-duty foil, fold
each in half to form a 12- by 18-inch rectangle and spray with
nonstick cooking spray. Place 1 tortilla in the center of each
rectangle. Dividing evenly, top with the chicken, cheese, cilantro,
scallions, and salsa. Top with remaining tortillas and seal the
packets. Grill the packets for 5 minutes, or until piping hot.
Carefully open each packet, quarter the quesadillas, divide among 4
plates, and serve. This recipe yields 4 servings.

Helpful hints: For a spicier quesadilla use pepper jack -- Monterey
jack cheese studded with jalapenos. You can also substitute white or
yellow Cheddar for the jack cheese, if necessary.

Content per Serving: calories .. 426 protein .. 31
g total fat .. 13 g carbohydrates .. 43 g
sodium .. 827 mg cholesterol .. 72 mg

Recipe Source:Great Taste -- Low Fat Grilling By Time-Life Books



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