Ingredients: 1 tablespoon canola oil,4 oz 50% reduced fat sharp cheddar cheese, shredded,8 tablespoons salsa (I used roasted tomato salsa),10 oz raw boneless, skinless chicken breasts, chopped into small cubes,2 tablespoons southwest or taco seasoning (I used McCormick Perfect Pinch Salt Free Southwest Seasoning),4 Flatout Light Original Flatbreads
Instructions: Place the chopped chicken into a zip top bag and add the southwest seasoning. Seal the bag and shake/massage the chicken until coated with the seasoning.,Place the oil in a large skillet and bring over medium heat. Add the seasoned chicken and stir to coat with oil. Cook, stirring occasionally, for 4-6 minutes until chicken is cooked through. Remove from heat.,Place a Flatout flatbread onto a clean, dry surface and sprinkle ½ ounce of the shredded cheese over half the surface of the flatbread (the long way). Drizzle 2 tablespoons of the salsa over the top of the shredded cheese and top with ¼ of the cooked chicken. Sprinkle another ½ ounce of the shredded cheese over the chicken and then fold the empty half of the flatbread over the toppings to form the quesadilla. Repreat with remaining ingredients to make 4 quesadillas (if not serving all at once you can store the ingredients separately and build when needed),Lightly mist both sides of the quesadillas with cooking spray. Bring a large griddle pan or skillet to medium heat and place the quesadillas on the pan (you may have to work in batches). Cook for about 2 minutes on each side or until the outside of the flatbread starts to turn golden and the cheese inside is melted. Cut each quesadilla into triangles with a knife or pizza cutter and serve.