Grilled Cheese & Chicken Quesadilla

Create warm, finger-sized chicken and cheese quesadillas for easy, on-demand lunches.

INGREDIENTS
Serves: 2

• 1 whole grain round 6″
• 1.5 oz shredded cheddar cheese
• 1.5 oz cooked chicken breast, sliced
• 2 tsp mild taco sauce
• 1 cup fresh spinach
• 1 oz shredded mozzarella cheese
• 1 tsp melted butter

DIRECTIONS

1. 1. Thaw flatbreads at room temperature.
   2. Place thawed flatbread on a lined sheet pan.
   3. Place 1.5 oz shredded cheddar over the blistered side of a round flatbread.
   4. Top cheese with 1.5 oz sliced cooked chicken breast and 2 tsp mild taco sauce.
   5. Top the chicken and sauce with 1 cup fresh spinach and 1 oz shredded mozzarella cheese.
   6. Top flatbread with another flatbread with the grilled side up. Brush the top flat with 1 tsp melted butter.
   7. Bake filled flatbreads at 350˚F for 8-10 minutes for until cheese is melted, bread is browned and center of sandwich reaches 140˚F.
   8. Use a serrated knife and cut each sandwich into 4 wedges.
   9. Serve 2 wedges.

1 serving provides: 2 oz eq whole grain and 3 oz M/MA, 1/8 cup vegetable serving.