1 cup shredded rotisserie chicken
Sriracha (as desired)
1-2 tablespoons light sour cream
1/2 cup light shredded cheese
2 Joseph’s tortillas
Chopped cilantro leaves (as desired)
1. In a bowl, combine chicken, Sriracha, sour cream, and cheese
2. Spray skillet with non-stick spray over medium heat, then lay a tortilla down in the skillet. Spoon 1/2 of the chicken/cheese mixture on just half of the tortilla in the skillet. Sprinkle a tablespoon of chopped cilantro leaves on top, then fold the tortilla in half. Cook until the underside is lightly browned, about 2 minutes. Carefully flip the quesadilla and cook until both sides are lightly browned and the cheese is melted, about 2 minutes.
3. Repeat with the remaining 3 tortillas. To serve, cut each quesadilla into 4 wedges. Serve with sour cream, for dipping, and garnish with more cilantro leaves and Sriracha, if you want.
Cal: 250, Pro: 31, Carb: 15, Fat:10