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Chicken Quesadillas with Pineapple Slaw




Source of Recipe


Good Housekeeping






List of Ingredients



• Chicken Quesadillas:
  
• 8 (7- to 8-inch) flour tortillas
  
• 1 cup prepared fat-free black bean dip (about half 16-ounce jar)
  
• 2 cups (1/2-inch pieces) rotisserie chicken meat (about 10 ounces)
  
• 1 package (4 ounces) shredded sharp Cheddar cheese
  
• Pineapple Slaw:
  
• 4 cups shredded cabbage mix for coleslaw (about half 16-ounce bag)
  
• 1 can (8 ounces) crushed pineapple in juice
  
• 2 tablespoons fresh lime juice
  
• 1/4 cup loosely packed fresh cilantro leaves, chopped
  
• 1/8 teaspoon salt
  
• 1/2 jalapeño chile, seeded and chopped (optional)
  
• 1 cup salsa (about half 16-ounce jar)
  






Instructions



1. Preheat oven to 450 degrees F. Prepare Chicken Quesadillas: Place 4 tortillas on 2 large cookie sheets. With spatula, spread one-fourth of bean dip on each tortilla; top each with one-fourth of chicken and Cheddar. Place remaining tortillas on top to make 4 quesadillas. Bake about 10 minutes or until edges are browned and crisp, and cheese melts.
   
2. While quesadillas are baking, prepare Pineapple Slaw: In medium bowl, toss cabbage mix, pineapple with its juice, lime juice, cilantro, salt, and jalapeño, if using, until well combined. Makes about 4 cups.
   
3. To serve, cut each quesadilla into 6 wedges. Serve with slaw and salsa.
   






Final Comments


Makes 4 main-dish servings