1 flour tortilla
2 oz. (or about 1/2 cup) cooked chicken breast, chopped or sliced
1 1/2 slices American cheese (high quality from deli)
1 tbsp diced scallions
Over medium heat, set tortilla in a pan lightly spritzed with nonstick spray. Arrange the chicken on half of the tortilla topped by the scallions, and place the cheese on the other half of the tortilla.
Once the cheese begins to melt, fold the cheese half over the chicken side. Use a spatula to press down firmly, securing the quesadillas shape. Continue to cook for a minute or so, flipping halfway through.
1 serving
HYH omission: fat-free sour cream and salsa toppings (optional)
(Lillien, 121)
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