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2 servings
Ingredients
• 8 oz. cooked and shredded chicken breast• ¾ cup reduced-fat grated mozzarella
• ¼ cup tomatillo salsa
• ¼ cup canned roasted green chili peppers, liquid drained
• ½ cup fresh chopped cilantro, plus 1-2 tbsp extra for garnishing if desired
• 1 scallion, trimmed and minced
• 12 slices jicama or jicama tortillas (no added ingredients
• 2 tsp extra virgin olive oil
Directions
1. In a mixing bowl, combine the chicken, mozzarella, tomatillo salsa, chili peppers, cilantro, and scallions.
2. Lay 3 jicama slices/tortillas per serving (6 jicama slices/tortillas for 2 servings) on a flat work surface and top each with about ½ cup of the chicken mixture followed by 1 jicama slice/tortilla (total of 6 quesadillas for 2 servings).
3. Preheat a nonstick 12-inch skillet over medium heat with oil.
4. Bake the quesadilla on a parchment-lined baking pan at 425⁰F for 8 minutes, no flipping required.
5. Garnish with 1-2 tablespoons of cilantro and no sugar added salsa if desired.
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