INGREDIENTS

  • 3 tablespoons vinaigrette dressing
  • 2 teaspoons minced shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup goat cheese
  • 2 tablespoons fat-free cottage cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon fresh ground black pepper
  • 32 inches flour tortillas
  • 2 cups chopped chopped roasted boneless skinless chicken breasts
  • cooking spray

DIRECTIONS

  1. For vinaigrette, combine dressing, shallots, 1 tsp mustard, olive oil, lemon peep, 1 Tbsp lemon juice, 1/4 tsp pepper in a screw top jar and shake to mix.
  2. For quesadillas, combine goat cheese, cottage cheese, 1 Tbsp lemon juice, 1 tsp mustard, rosemary, and pepper in a small bowl.
  3. Spread 2 Tbsp goat cheese mixture evenly over each tortilla.
  4. Arrange 1 cup choppped chicken over goat cheese mixture on 4 of the tortillas.
  5. Top with remaining goat cheese tortillas. (Each tortilla sandwich should go tortilla, goat cheese, chicken, goat cheese, tortilla).
  6. Heat a large nonstick skillet coated with cooking spray over a medium heat.Cook quesadillas 4 minutes on each side until golden brown.
  7. Remove quesadillas from skillet and cut each into 8 wedges.
  8. In a bowl, combine vinaigrette with salad greens and toss well.Divide salad between 4 plates and top with 4quesadilla wedges.