QUESADILLA AL ROMA
A good use for leftover rotisserie chicken and sautéed vegetables.
(Number of Powerfoods: 3)
1 TABLESPOON SUN-DRIED TOMATO PESTO
1 WHOLE WHEAT TORTILLA
½ CUP SHREDDED PART-SKIM MOZZARELLA CHEESE
½ CUP CHOPPED COOKED CHICKEN
1 CUP SAUTÉED ONIONS, RED BELL PEPPERS, AND MUSHROOMS
Spread the pesto on the tortilla. Top with the cheese, chicken, and vegetables. Microwave open-faced
for 1 minute or until the cheese has melted. Fold in half and slice into wedges.
Makes 1 serving.
Per serving: 400 calories, 40 g protein, 31 g carbohydrates, 15 g fat (7 g saturated), 740 mg sodium,
4 g fiber