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Thursday, July 8, 2010


1 cup fat free refried beans
8 oz pkg sliced mushrooms
1/2 cup salsa
1 pound chicken breast tenders
4 whole wheat tortillas
1 cup reduced fat shredded Mexican blend cheese

Fill a skillet halfway with water, bring to a boil. Poach chicken 7 min. or until cooked through. Let cool, then shred.
*Remove skillet from heat and wipe clean. Coat skillet with oil or with cooking spray and place over heat. Cook mushrooms 5 min. or until softened.
*Spread all tortillas with 1/4 cup beans. Divide cheese, chicken and mushrooms between 2 of the tortillas. Place remaining 2 tortillas on top, bean side down.
*Return skillet to heat. Coat skillet and top of quesadillas with oil or with cooking spray. Cook one quesadilla 4 min. per side or until cheese has melted. Repeat with remaining quesadilla. Cut both quesadillas in half and serve with salsa.

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