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6 servings, 1 quesadilla (190 g) each
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Prepare as directed, substituting drained canned corn for the beans. Serve topped with shredded romaine lettuce, chopped fresh tomatoes and chopped cilantro.
Top each serving with 1 Tbsp. light sour cream.
If you have only one large skillet, cook chicken mixture in skillet as directed, then transfer to bowl; cover to keep warm. Wipe out skillet, then spray with additional cooking spray and use to cook quesadillas as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.