1 cup finely chopped cooked chicken breast (about 4 oz.)
1/4 cup finely chopped celery
1/4 cup shredded carrot
1 Tbsp. cayenne pepper sauce
2 (10-in.) burrito size whole wheat tortillas
2 Tbsp. Country Crock® Spread
1/4 cup crumbled blue cheese or shredded cheddar cheese (about 1 oz.)
Directions:
In medium bowl, combine chicken, celery, carrot and cayenne pepper sauce. On tortillas, spread mixture on one side. Sprinkle with cheese, then fold over.
In 12-inch nonstick skillet, melt 1 tablespoon Country Crock® Spread over medium heat and cook quesadillas 2 minutes or until bottoms are golden. Spread tops with remaining 1 tablespoon Spread. Turn over quesadillas and cook 2 minutes or until bottoms are golden. Cut into wedges and serve, if desired, with Wish-Bone® Light Blue Cheese or Light Ranch Dressing.
