| Low-Fat
Chicken Quesadillas |
|
1
cup
1/2 cup
1/2 cup
1
8
2 Tsp.
1 |
Canned chickpeas, drained, rinsed,
and mashed
Low-fat sour cream
Salsa (mild, medium, or hot)
Large clove garlic, minced
7 inch flour tortillas
Vegetable Oil
Chicken breast half, cooked and
shredded |
| 1/4
cup |
Each,
finely chopped red bell pepper
and chopped green onions |
1
Tsp.
1 cup |
Chopped
fresh cilantro
Shredded Okanagan Soya Co.'s Jalapeno
Flavored Soya |
Preparation:
Preheat
oven to 400°F.
Combine
mashed chickpeas, sour cream, salsa,
and garlic in small bowl. Mix well.
Set aside.
Brush
one side of each tortilla with oil.
Arrange 4 tortillas oil side down,
on a baking sheet. Spread 1/4 chicken
mixture over chickpeas, followed by
1/4 Jalapeno Soya. Cover with remaining
tortillas, oil side up.
Bake
for 8-10 minutes, until tortillas
are a golden brown. Remove from oven.
Let cool 5 minutes before cutting
(this is important, otherwise tortillas
will slide apart). Cut each quesadilla
into 6 wedges. Serve with remaining
sour cream and salsa.
|
