17 February, 2010

Italian Quesadilla

Posted in : Lunch, Mexican, Vegetarian on February 17, 2010 by : wendland99

Ingredients

• 1 Tbsp sun-dried-tomato pesto
• 1 whole-wheat tortilla
• 1/2 cup shredded mozzarella cheese
• 1/2 cup chopped rotisserie chicken (left over from Sunday)
• 1 cup roasted vegetables (left over from Sunday)

Spread the pesto on the tortilla. Top with the cheese, chicken, and vegetables, and microwave open-faced for 1 minute, or until the cheese has fully melted. Fold over and slice into quarters. If you have time, try cooking it over low heat in a skillet or sauté pan for a crispier result.

440 calories, 38 g protein, 32 g carbohydrates, 19 g fat (8 g saturated), 4 g fiber