Chicken Quesadillas

Makes 4 quesadillas

4, 8-inch flour tortillas 2 teaspoons unsalted butter, melted 1 cup shredded cooked chicken (about 5-6 ounces) 2 ounces reduced-fat shredded sharp cheddar cheese ⅓ cup sliced black olives (one 2.25oz. can, drained) ¼ cup finely sliced green onion (about 3 green onions)

Calories 255 (27% from fat · carb 27g · protein 20g · fat 8g · sat fat 2g · chol 42mg · sod 556mg · calc 169mg · fiber 2g

Lightly brush one side of each tortilla with ½ teaspoon melted butter. Place on the work surface buttered side down. Preheat the Cuisinart™ Griddler™ in the closed griddle position to 350°F. (check temp setting on test griddle) Place chicken, olives and green onion in a medium bowl and stir to blend. Divide mixture equally among the 4 tortillas, placing to one side of the tortilla. Fold each tortilla in half. Place 2 tortillas on the bottom griddle and close. Bake quesadillas for 5 to 6 minutes - until chicken is hot, cheese is melted, and tortillas are lightly golden brown and crispy. Place on a rack in a slow (175-200°F) oven to keep warm. Repeat cooking for remaining 2 quesadillas.