Barbecue Chicken Quesadillas

(Makes 8 servings)

• Four 10-inch-diameter flour tortillas
• 3 cups grated low-fat Monterey Jack cheese
• 2 cups (10 ounces) coarsely shredded roast chicken
• 1 red Fresno chile, finely chopped
• 1 green jalapeño chile, very thinly sliced into rounds (optional)
• ½ cup cilantro leaves, plus more for garnish
• ½ cup purchased barbecue sauce

Preheat oven to 200°F. Arrange tortillas on work surface and sprinkle half of cheese over bottom halves of tortillas. Top with chicken, chiles, and cilantro and then drizzle with barbecue sauce. Sprinkle with remaining cheese. Fold uncovered tortilla over fillings to form half-moon shape.

Heat large flat griddle pan over medium-high heat. Place two quesadillas on griddle and cook for about 3 minutes on each side, or until tortilla is crisp and cheese has melted. Transfer quesadillas to baking sheet and keep them warm in oven. Repeat with remaining two quesadillas.

Cut each quesadilla into four wedges. Transfer quesadilla wedges to plates. Garnish with cilantro leaves and serve immediately with lime wedges. Accompaniments if you choose: guacamole, sour cream or Greek yogurt, lime wedges.

Per serving: (2 wedges)

• Calories: 331 calories
• Total Fat: 13 grams
• Saturated Fat: 7 grams
• Sodium: 951 mg
• Carbohydrate: 25 grams
• Fiber: 1 gram
• Protein: 26 grams
• Diabetic Exchanges: 1.5 starch, 2 lean meat, 1.5 fat

Recipe copyright © Curtis Stone; photo by Ray Kachatorian.