Chicken Quesadilla Stack

Non traditional, low cal but lots of taste! edited from Cooking smart for a healthy heart.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 4  flour tortillas (98% fat free - 8 inch)
• 3⁄4 cup  fat-free refried beans
• 1 1⁄2 cups  chopped, cooked boneless skinless chicken breasts
• 1 (4 1/2ounce) can  chopped green chilies, , drained
• 1⁄4 cup  chopped fresh cilantro
• 3⁄4 cup  shredded  low-fat Mexican cheese blend
• 1⁄4 cup low-fat sour cream
• 1⁄4 cup salsa (hot-sweet, no tomato salsa posted in 'zaar, goes very well.)

Directions

1. Preheat oven to 425 degrees.
2. Lightly coat baking sheet with veggie spray.
3. Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
4. Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
5. Repeat layering two times.
6. Top with remaining tortilla, pressing down slightly to help hold layers together.
7. Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
8. Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
9. Meanwhile, combine sour cream and remaining cilantro in a small bowl.
10. Cut quesadilla into 6 wedges, but do not separate them.
11. Spread cilantro sour cream over top and spoon salsa in centre.