Ingredients
4
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1/4
cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container)
2
to 3 plum (Roma) tomatoes, coarsely chopped (1 cup)
1
cup shredded cooked chicken
1
cup shredded mozzarella cheese (4 oz)
1/2
cup crumbled feta cheese (2 oz)
2
tablespoons chopped fresh parsley
Cucumber slices, if desired
Sliced ripe olives, if desired
Preparation
Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla.
Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted.
Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks.
