Serves: 4
Total Calories: 359
1. In nonstick frypan cook chik'n strips in 2 teaspoons of hot oil over medium-high heat for 1 to 3 minutes or until hot, stirring frequently. Remove from frypan. Wipe frypan with paper towel.
2. Lightly brush same frypan with some of remaining oil. Spread refried beans on half of each tortilla, if desired. Place one tortilla, bean side up, in pan. Top beans with one-fourth of chik'n strips, 2 tablespoons of cheese and 1 tablespoon of peppers. Sprinkle with 3/4 teaspoon of pepper sauce. Fold tortilla over filling. Cook over medium heat for 1 to 3 minutes or until light brown, turning once. Repeat with remaining tortillas, chik'n strips, cheese, peppers and pepper sauce, brushing frypan with oil as necessary.
3. Cut each quesadilla in half. Serve with salsa or fat-free sour cream. Sprinkle with cumin, if desired.
This Chik'n Quesadillas recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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