Ingredients 4 boneless, skinless chicken breasts, each 4 ounces 1 cup chopped onions 1/2 cup smoky or hot salsa 1 cup chopped fresh tomatoes 1 cup chopped fresh cilantro 6 whole-wheat tortillas, each 8 inches across 1 cup shredded reduced-fat cheddar cheese Directions Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast into cubes.
In a large, nonstick frying pan, add the chicken and onions. Saute until the onions are tender and the chicken is cooked through, about 5 to 7 minutes. Remove from heat.
Stir in the salsa, tomatoes and cilantro. Lay a tortilla flat and rub the outside edge with water. Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim.
Sprinkle with a spoonful of shredded cheese. Fold tortilla in half and press to seal. Place on a cookie sheet.
Repeat with the rest of the tortillas. Lightly coat the top of the tortillas with cooking spray. Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes.
Cut in half and serve right away..