What you need:
- Burrito size flour tortillas
- 1 to 2 rounds Laughing Cow Light Queso Fresco & Chipotle cheese spread wedges (1 round has 8 wedges)
- Mild cheddar cheese or colby jack cheese, shredded
- 2 to 3 chicken breasts
- 1 packet taco seasoning
- 1 recipe Pineapple Pico de Gallo (found here)
Directions:
- Slice chicken into two thin breasts each. Season with taco seasoning and cook on a grill or cook in a skillet. Let rest for about 5 minutes before slicing into strips.
- Spread a wedge or two on one side of a tortilla. Then place chicken on top. Sprinkle a little cheddar cheese on top and fold in half.
- Spray the top with nonstick cooking spray and place in a nonstick skillet, coated side down. Spray the top of the tortilla. Cook until both sides are golden brown.
- Repeat to make as many as you need. I believe I made 6 or 7 with some cheese and chicken leftover.
- Slice each quesadilla with a pizza cutter and serve topped with pico de gallo.
Recipe slightly adapted from The Creative Bite