17 oz jar roasted red peppers, drained and chopped
4tablespoonschopped fresh cilantro
1/4cupfat-free sour cream
Top half of each tortilla with 1/4 cup of the cheddar cheese, 1/4 cup of the chicken, one-fourth of the corn, one-fourth of the roasted peppers and 1 tablespoon of the cilantro. Fold the unfilled tortilla half over the filling, lightly pressing down.
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add 2 of the quesadillas and cook until the tortillas are crisp and cheese begins to melt, about 1 1/2 minutes on each side. Repeat with the remaining quesadillas.
Cut each quesadilla into three pieces and transfer to plate. Serve with sour cream and salsa
PointsPlus Value: 8 points
Find it online: https://livelaughrowe.com/skinny-chicken-corn-quesadillas/