3 Tbsp Fat Free Sour Cream
1 1/3 Tbsp tomato paste
1 1/2 tsp taco spice
1/4 cup Cottage Cheese
4 whole wheat flour tortillas
1/2 cup shredded lettuce
8 oz. skinless boneless chicken breast cooked
1/2 cup Jack cheese
1/2 tsp scallion, sliced fine

  Preheat oven to 300°F.
  Mix sour cream and tomato paste with 1 tsp taco spice and reserve for assembly of the quesadilla.
  Add remaining 1/2 teaspoon taco spice to cottage cheese and reserve.
  Lay whole wheat flour tortillas on a flat working area. On the bottom half of the tortilla, spread a thin layer of sour cream tomato paste spread.
  Cover sour cream spread evenly with the shredded lettuce.
  Slice the cooked chicken breast on the bias and layout evenly over the lettuce from end to end on the bottom half of the tortilla.
  Top with dollops of cottage cheese mixture and spread thinly and evenly over the chicken.
  Top with scallions and jack cheese.
  Fold the upper half of tortilla over the top of the fillings and press down lightly on the top.
  Brown both sides of quesadilla over medium heat in a skillet lightly coated with a non-stick cooking spray.
  Place quesadilla in oven to finish warming the filling.
 
Serving Suggestion: Serve with 1 oz. guacamole, 1 oz. Fat Free Sour Cream, and 1 oz. salsa. Cut quesadilla smaller to serve as an hors d’oueuvre. Serve with guacamole, salsa, and sour cream. (Quesadilla: A flour tortilla filled with a savory mixture, then folded in half to form a turnover shape.)
 
Per Serving: 218 Calories; 7 g Fat; 18g Protein; 21g Carbohydrate; 39mg Cholesterol; 78mg Calcium; 2g Saturated Fat; 199mg Sodium