All you need:
2 (7 inch each) multi-grain with flax flatbreads
1/2 c. Hy-Vee shredded Mexican cheese
1/4 c. Hy-Vee salsa
1/4 c. chopped cooked chicken (1 oz)
1 tbsp Hy-Vee sliced pitted ripe olives
1 green onion, thinly sliced
2 oz Hy-Vee pepper jack cheese, shredded
1/3 c. crushed Hy-Vee nacho chips
Additional salsa, optional
All you do:
Preheat oven to 400 degrees.
For quesadilla crust, line a baking sheet with parchment paper. Sprinkle one flatbread with Mexican cheese, spreading out evenly. Place second flatbread on top of cheese. Bake for 5 minutes. Remove from oven.
Spread salsa over top of quesadilla crust. Top with chicken, olives and green onion. Sprinkle with shredded pepper jack cheese and chips.
Return to oven and bake for 5 to 6 minutes more or until edges are brown and crisp and cheese is melted on top.
Cut into 8 wedges. If desired, serve with additional salsa.
Nutrition information per serving:
Dietary Fiber: 5g
Saturated Fat: 4.5g
Trans fats: 0g
Daily nutritional values:
10% vitamin A
2% vitamin C